Kadhi Pakora
The kadhi pakora is a creamy, tangy, and savory dish made with buttermilk, pakora, and spices. The buttermilk slurry, with spices, simmers till it thickens and becomes saucy, and adding pakora makes this dish super delicious.
Ingredients
For pakora
- 1 cup gram flour
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp turmeric powder
- ¼ tsp red chili powder
- ½ tsp salt
- ½ cup water
- oil for frying pakora
For kadhi
- 2 cup buttermilk / curd
- 1 cup gram flour
- 1 tsp coriander powder
- 1 tsp turmeric powder
- ½ tsp red chili powder
- ¼ tsp asafoetida
- 1 tsp salt
- ½ tsp garam masala
- 1 tsp fenugreek seeds (methi dana)
- 1 onion, finely chopped
- 5-6 garlic cloves, chopped
- 2-4 dried red chilies
- oil for making kadhi
Instructions
- Take gram flour, salt, turmeric powder, red chili powder, garam masala, and coriander powder.
- Add water to it and mix all the ingredients well. Make a smooth batter.
- Let it rest for 10 minutes.
- Heat oil in a kadai and add the batter little by little with your hands or a spoon.
- Fry the pakora till they are light golden.
- When they change color remove them.
- Take buttermilk in a bowl with gram flour, turmeric powder, salt, red chili powder, coriander powder, and asafoetida.
- Mix all the ingredients and make the slurry.
- Heat oil in a kadai, add dried red chilies and fenugreek seeds. Let them crackle.
- Add chopped onion and garlic to it. Saute them till light golden.
- Now add slurry to it.
- Stir it till continously till it comes to a boil.
- When the boil has come sim the stove and cook it on medium heat.
- Take warm water in a bowl and soak the pakora to it for 10 minutes.
- After 10 minutes remove them from water.
- Stir at intervals and cook till it thickens in texture.
- When the kadhi thickens, add soaked pakora to it. Cook 2 to 3 minutes.
- Add garam masala to it and mix well.
- Turn off the flame the kadhi is ready.