Kadhi Pakora often written as Curry Pakora is a famous sub-continental dish which uses an aromatic tempering of onion and spices. This is a perfect dish for vegetarians and can be enjoyed with either rice or roti. This dish is prepared in two separate parts that involve first preparing curry and then pakoras. The two are then fused together and finally a tadka (tempering) is applied. Read on for step by step instructions and list of ingredients. The ingredients are listed in three parts.
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| Kadhi Pakora (Curry Pakora) Recipe |
Ingredients
For Kadhi (Curry)
1. Yogurt ( 1 1/2 cup)
2. Gram Flour (1 cup)
3. Garlic Paste (1 tsp)
4. Ginger Paste (1 tsp)
5. Salt ( 1 tsp leveled)
6. Red chili powder ( 1/2 tsp)
7. Turmeric powder ( 1/2 tsp)
8. Coriander powder ( 1 tbsp)
9. White Cumin Seeds ( 1/3 tsp)
10. Onion ( 1 medium, sliced thinly)
11. Water (6 cups)
For Pakora
1. Gram Flour (3 cups)
2. Salt (1/3 tsp)
3. Red Chili Powder ( 1/3 tsp)
4. White Cumin Seeds (1/2 tsp)
5. Coriander Powder (1/2 tsp)
6. Meetha Soda ( 1/4 tsp)
7. Oil (for deep frying)
For Tadka (Tempering)
1. Onion (1 large, sliced thinly)
2. White Cumin Seeds (1/3 tsp)
3. Dried Red Round Chili ( 4 pods)
4. Cooking Oil ( 1/2 cup)
Time To Prepare
2- 2.5 hr
Serving Size
7-8 person
Method
Preparing Curry First
1. Take a large bowl and add yogurt ( 1 1/2 cup) and whisk it well making it smooth in texture.
2. Then gradually add water (6 cups) in it and keep whisking it.
3. Now add gram flour (1 cup) in it and whisk well until a smooth texture is achieved. Now add the remaining ingredients i.e, garlic paste, ginger paste, salt, red chili powder, turmeric powder, coriander powder, white cumin seeds and onions in it. Mix well.
4. Now take a deep sauce pan and shift the contents of the bowl in it. Turn the stove to medium-high and stir intermittently until it starts boiling.
5. When it starts boiling, reduce the flame to low, cover the sauce pan partially and let it simmer 25-30 minutes. During this time some water will evaporate and a smooth curry is formed. It should not be too runny or too thick.
6. Turn the stove off and cover it for now.
Preparing Pakora
1. Take a large bowl and add gram flour, salt, red chili powder, white cumin seeds, coriander powder and meetha soda (baking powder) in it. Gradually add water in it and keep stirring until a thick paste is formed.
2. Heat oil in a wok on medium-high flame. Now take a ladle and pour this mixture in it forming small pakoras. Deep fry pakoras on medium heat.
3. The pakora should not be too big otherwise it will be uncooked from the center.
4. Take out the pakoras when they are light brown in color or when cooked completely. Transfer this batch to the curry prepared before. The curry should be hot.
5. Deep fry the remaining mixture as well forming small pakoras.
6. When done, turn off the flame.
Preparing Tadka (Tempering)
1. Take a frying pan and add onion and cooking oil in it. Now turn on the stove and set flame to medium-low heat.
2. Just as the onion starts to turn light brown, add white cumin seeds and red round chili pods in it.
3. When the onion turns dark brown then turn off the stove and pour these ingredients into the curry.
4. Your dish is ready. Serve hot with roti or rice.
Note: You can also sprinkle a pinch of coriander powder before serving for added flavor.
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