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. So check out the step by step pictorial recipe 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.

               Mix all ingredients (except oil) & knead to a stiff dough by adding warm 
               water. Cover with a wet cloth & leave aside for 15-20 minutes.

                     Heat oil & drop spoonfuls of the dough & fry till light brown. Drain on
                     a kitchen towel & 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.

                    Mix yoghurt, besan, salt, turmeric powder, coriander powder, cumin 
                    powder & water. Whisk well so that there are no lumps.

                        Heat oil & temper with cumin seeds. Saute few seconds. Then add
                        asafoetida & ginger-garlic paste.

                               Fry for a minute or till the raw smell disappears.

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

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

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