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Wednesday, 4 November 2015

Falafel Kadhi (Falafel in Yoghurt Gravy - Fusion Style)

          Falafels are popular Middle Eastern Snacks which can be had either as an appetizer with hummus or as a main course with pita bread, salads and a drizzle of tahini. The main ingredient is that of Kabuli Chana (white chick peas). They can also be had with some green chutney in an Indian style. 

          Today I prepared a delicious Kadhi dish (yoghurt sauce) with the leftover falafels. Here fried pakoras (fritters) are served, dipped in a yoghurt based gravy. The end result was a creamy smooth texture which can be relished with either any rice preparation or any Indian bread. So check for a step by step method with pictures to prepare it.

  • 8-10 Falafels
  • 1/2 cup yoghurt
  • 3 cups water 
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili flakes
  • 2 tbsp. besan (gram flour)
  • 2 tbsp. fried onion powder / paste
  • 1 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1 sprig curry leaves
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. red chili powder
  • 1 tsp. coriander-cumin powder (preferably dry roasted and ground)
  • coriander leaves to garnish
  • fried onions to garnish

          Grind the fried onions to a powder or to a paste and keep aside. Whisk together the yoghurt, water, salt, turmeric powder, chili flakes, besan and powdered fried onion. Keep aside.

          Heat oil in a pan and temper with mustard seeds, cumin seeds, cinnamon, cardamoms, cloves and curry leaves. Saute till it stops spluttering.

          Add the ginger-garlic paste, red chili powder and coriander-cumin powder mixed with 1/4 cup water. Saute till oil separates.

          Now add the yoghurt mix and bring it to a boil. Drop in the falafels and simmer on a low flame for 10-12 minutes or till the gravy turns slightly thick to the desired consistency. 

          Keep stirring at intervals. When done, add the coriander leaves and serve, garnished with the fried onions.

                     In a bowl, whisk yogurt, water, salt, turmeric powder, red chili flakes,

                                besan (gram flour),

                                and ground fried onions. Keep aside.

                    Heat oil on a pan and temper with mustard seeds, cumin seeds, curry 
                     leaves, cinnamon, cardamoms and cloves.

                    Add the ginger-garlic paste, red chili powder and coriander-cumin powder. 
                    Saute till oil separates.

                               Add the water and salt. Bring it to a boil.

                       Drop in the fried falafels and simmer till the gravy turns slightly thick.

                               When done, add coriander leaves and take off the flame.

                               Serve, garnished with fried onions.

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