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 out the step by step pictorial recipe 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.

                                 Whisk yogurt, water, salt, turmeric powder, red chili flakes,

                                 besan (gram flour),

                                 and ground fried onions. Keep aside.

                    Heat oil & temper with mustard seeds, cumin seeds, curry leaves, cinnamon,                                      cardamoms & cloves.

                    Add ginger-garlic paste, red chili powder & coriander-cumin powder. 
                    Sauté till oil separates.

                                Add water & salt. Bring it to a boil.

                             Drop the fried falafels & simmer till gravy turns slightly thick.

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

                                Serve, garnished with fried onions.