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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. Please 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 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 together yoghurt, 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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