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Thursday, 21 August 2014

Kadhi Pakora (Chickpea Flour Balls in Yoghurt Sauce)


          A favourite of mine, Kadhi Pakora varies from one region to the other. Like Punjabi Kadhi, Sindhi Kadhi, Rajasthani Kadhi, Gujarati Kadhi and so on with slight variations here and there.  Basically, it is Chickpea flour fritters/pakoras fried in oil and dipped in a sauce made out of yoghurt and chickpea flour and served generally with steamed rice. It can also be had with Indian breads. Vegetables can also be added instead of pakoras according to individual preference.






PAKORAS

  • 1 cup besan (chickpea flour)
  • 2 onions, grated
  • 1 tsp. ginger paste
  • 1 tsp. garam masala powder
  • 2 green chillies, chopped
  • 1/4 tsp. baking powder
  • 1/4 tsp. turmeric powder
  • salt to taste
  • oil for deep frying


KADHI

  • 1 Cup yoghurt, beaten
  • 2 1/2 cups water
  • 2 tbsp. besan (chickpea flour)
  • 1 tsp. ginger paste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chilli powder
  • salt to taste
  • 1 tsp. coriander leaves, chopped


TEMPERING

  • 2 tsp. ghee (clarified butter)
  • 1 tsp. cumin seeds
  • 2 dry red chillies



          For the Kadhi, beat the yoghurt with water and besan till smooth. Now add rest of the ingredients except the coriander leaves and mix well. Bring it to a boil and simmer on low heat for 20-25 minutes till slightly thick in texture. Keep aside.

          For the Pakoras, mix all the ingredients except oil with enough water to make a thick paste. Heat oil.

          Make small balls from the prepared batter and deep fry in oil till golden in colour. Drain and dip in the kadhi (yoghurt sauce).

          Heat the ghee and temper with the red chillies, and cumin seeds. Add this mix to the prepared gravy and serve, garnished with coriander leaves.







         
 

   

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