KADHI RECIPE (PUNJABI KADHI PAKORA)
Kadhi is a popular North Indian dish of onion fritters dunked in a spiced yogurt sauce. Also known as Kadhi Pakora this dish is best relished with steamed rice.
Provided by Dassana Amit
Categories Main Course
Time 1h10m
Number Of Ingredients 26
Steps:
- In a bowl take the sour curd and whisk it well till smooth
- Add gram flour, red chilli powder, turmeric powder, garam masala powder and salt to the whisked curd.
- Stir and mix everything again.
- Add 3 cups water and stir again.
- Stir very well to make a smooth mixture without lumps. If there are lumps, then break them with a wired whisk or a spatula or with your fingers. Set the curd slurry aside.
- You can use a blender to make this mixture, but make sure you don't over do it. You will get butter instead of a smooth blended curd.
- Take the gram flour in a bowl and add carom seeds, red chili powder, garam masala powder and salt.
- Add 1 cup thinly sliced onions.
- Mix everything well and set aside covered for 30 minutes.
- This will allow the onions to release their water in the mixture. Depending on the water content in the onions, the mixture will become very moist or just about moist.
- Then accordingly add water as required to make a thick batter. I added ¼ cup water.
- Heat oil for deep frying in a pan or kadai. Let the oil become medium hot. Then with a spoon carefully drop the pakora batter in the oil.
- When the pakora are partly cooked, then turn over and fry the other side.
- Fry till the pakora are crisp and golden.
- Remove the fried pakora and place them on a kitchen paper towel so that extra oil is absorbed. Fry the pakora in batches this way. When done set all of them aside.
- In another pan or kadai, heat mustard oil. Make sure to use a large bottomed pot so that while boiling, the kadhi does not spill.
- Add the cumin seeds, fenugreek seeds and asafoetida. Allow the cumin seeds to crackle and the fenugreek seeds to change their color. Fry on a low flame, so that these spices do not get burnt.
- Add chopped onions. Stir and sauté for 3 minutes on a low to medium-low heat.
- Then add chopped ginger, chopped garlic and chopped green chillies. Stir and sauté for a minute.
- Now add curry leaves, dry red chilies (halved or broken and seeds removed). Stir and sauté for a minute on a low flame.
- Then add the curd slurry.
- Stir very well.
- Increase the flame to medium and bring the kadhi to a boil. Keep on stirring often so that the bottom does not get browned. Time taken to cook kadhi will be around 14 to 16 minutes.
- After the kadhi has come to a boil, then lower the heat and simmer for more 6 to 7 minutes. The kadhi will thicken.
- If the kadhi becomes too thick, then add some hot water.
- Now add the onion pakora to the kadhi and stir gently.
- Cover with a lid and let the onion pakora be soaked in it for 8 to 10 minutes.
- Lastly sprinkle some garam masala powder.
- Serve kadhi pakora with steamed rice or cumin rice, topped with few teaspoonfuls of ghee. You could also have kadhi with roti or paratha.
Nutrition Facts : Calories 315 kcal, Carbohydrate 27 g, Protein 10 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 905 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving
KADHI PAKORA / PAKORAS
At the local Indian market, they have a small, vegetarian "cafeteria-style" lunch/dinner counter that we go to as often as we're able. One of my favorite dishes there is a yogurt curry with pakoras swimming in it. Pakoras are a snack made with, in this case, veggies dredged in a chickpea (besan) flour batter and then deep fried. I've been on the hunt for a good kadhi pakora recipe and found this keeper. Just don't use thick, Greek style yogurt like I did; you want more of a soupy consistency rather than what my photo shows. You can vary the veggies you use here. Try onion strips, spinach and even paneer, Indian cheese. Adapted from a recipe at http://www.indianfoodsite.com/. Enjoy!
Provided by Sandi From CA
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Sift together in a large bowl the flour, salt, chili powder, baking powder, cumin, ajwain (or oregano).
- Add the water and beat to form a smooth batter.
- Add the chopped onion, potato and cauliflower to the mixture and gently toss to coat.
- Heat the oil in a large pan to 350-375°F/180-190°C, or until a cube of bread browns in 30 sec.
- Using a slotted spoon or a "spider", lower a scoop (2-3 tablespoons) of the battered vegetables into the hot oil a few at a time and deep-fry, flipping over once. Depending on how hot your oil is, you want to give it about 2 minutes per side, but watch that they don't burn. The end result should be crispy on the outside and medium-soft to crispy inside.
- Remove with the slotted spoon and drain thoroughly on paper towels.
- Beat yogurt and gram flour until smooth.
- Heat the oil in pan.
- Add mustard seeds, turmeric, chili powder and fenugreek seeds.
- Add yogurt mixture, bring just to a gentle boil and simmer for about 10 minutes. Keep stirring to prevent lumps.
- Add pakoras and simmer for about 5 minutes.
- Serve hot over basmati rice.
Nutrition Facts : Calories 255.6, Fat 6.5, SaturatedFat 2.9, Cholesterol 15.9, Sodium 133.7, Carbohydrate 37.2, Fiber 5.7, Sugar 10.8, Protein 12.9
PAKORAS
Make and share this Pakoras recipe from Food.com.
Provided by Carol Bullock
Categories Asian
Time 17m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour and baking soda.
- Add cold water slowly.
- Stir until moistened.
- Add rest of ingredients but don't over-mix.
- Drop by tablespoonfuls into hot oil.
- Fry until both sides are golden brown.
- Caution: Don't put too much dough in at once, or it will turn out gooey in the middle.
Nutrition Facts : Calories 33.4, Fat 0.5, SaturatedFat 0.1, Sodium 269.2, Carbohydrate 5.7, Fiber 1, Sugar 1.1, Protein 1.6
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