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Saturday, 8 October 2016

Kadhi Pakora (Rice Flour Fritters in Yoghurt Sauce)


          Kadhi (yoghurt sauce) is a very popular North Indian Cuisine. It is basically chickpea flour fritters / pakoras deep fried and dipped in yoghurt sauce. They differ from one region to the other with slight variations in the ingredients and the method of cooking. 

          But today I gave a slight twist by making a kadhi by adding some rice flour fritters. This delicious dish, which is my personal favourite, can be relished with either jeera rice, plain steamed rice, pulao, plain biryani, naan, tandoori roti or plain chapatti. Please check for a step by step method with pictures to prepare it.







  • 1/2 cup yoghurt
  • 3 cups water
  • salt to taste
  • 1 tsp. red chili paste
  • 2 tbsp. besan (chickepea flour)
  • 1/4 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1/2 tsp. cumin powder
Tempering-
  • 1 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 tsp. ginger-garlic paste
  • 1 sprig curry leaves
  • coriander leaves & red chili flakes to garnish


Pakoras-
  • 1 cup rice flour
  • 1 onion, finely chopped
  • 2 green chilies, finely chopped
  • 2 tbsp. coriander leaves, chopped
  • 1/2 cup fresh grated coconut
  • salt to taste
  • 1 tsp. cumin seeds
  • oil to deep fry





           In a bowl, combine all the ingredients (except oil) and knead in to stiff dough by adding warm water little at a time. Cover with a wet cloth and leave aside for 15-20 minutes.

          Heat oil and drop spoonfuls of the prepared dough in it and fry till light brown. Drain on a kitchen towel and keep aside.




               In a bowl, combine all the ingredients (except oil) and knead in to stiff dough by 
               adding warm water little at a time. Cover with a wet cloth and leave aside for 
               15-20 minutes.






                     Heat oil and drop spoonfuls of the prepared dough in it and fry till light
                     brown. Drain on a kitchen towel and keep aside.





          In a bowl, combine yoghurt, besan, salt, turmeric powder, coriander powder, cumin powder and water. Whisk well so that there are no lumps.

          Heat oil in a pan and temper with cumin seeds. Saute for a few seconds. Then add the asafoetida and ginger-garlic paste. Fry for a minute or till the raw smell disappears.

          Now add the yoghurt mix and the curry leaves. Bring it to a boil and simmer on a medium flame for 8-10 minutes or till it turns slightly thick.

          Drop in the prepared pakoras (dumplings) and simmer for 2-3 minutes. Garnish with coriander leaves and red chili flakes. Serve as a side dish with either rice or chapattis.




                     In a bowl, combine yoghurt, besan, salt, turmeric powder, coriander powder,
                     cumin powder and water. Whisk well so that there are no lumps.



                    Heat oil in a pan and temper with cumin seeds. Saute for a few seconds. 
                    Then add the asafoetida and ginger-garlic paste.



                               Fry for a minute or till the raw smell disappears.




                      Now add the yoghurt mix & the curry leaves. Bring it to a boil & simmer
                      on a medium flame for 8-10 minutes or till it turns slightly thick.



                       Drop in the prepared pakoras (dumplings) & simmer for 2-3 minutes.



                             Garnish with coriander leaves and red chili flakes. Serve 
                              as a side dish with either rice or chapattis.











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