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
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
PAKORA FOR PUNJABI KADHI
I usually make a whole bunch of these pakoras to freeze and use as my emergency food for company. They are perfect with Punjabi kadi, a creamy Indian gravy that is served with these pakoras. You can also serve them as a starter with coriander chutney.
Provided by Allrecipes Member
Categories Indian Appetizers
Time 25m
Yield 25
Number Of Ingredients 7
Steps:
- Heat a generous amount of vegetable oil in a heavy saucepan or a deep fryer.
- Combine water, flour, onion, salt, chili powder, and baking soda in a bowl to make a thick batter.
- Place 1 teaspoon batter in the hot oil and deep-fry until browned all around, about 3 minutes. Line a plate with paper towels and drain pakoras there.
- Place the pakoras in the Punjabi Kadi.
Nutrition Facts : Calories 21.2 calories, Carbohydrate 2.8 g, Fat 0.9 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 69.3 mg, Sugar 0.1 g
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