Kadhi PAKORA recipe #food

Kadhi PAKORA recipe #food
Kadhi Pakora is a popular dish that consists of deep-fried gram flour (besan) fritters (pakoras) served in a spiced, tangy yogurt-based gravy known as kadhi. This dish is a delightful combination of flavors and textures, making it a favorite among many.

The dish has its roots in the subcontinent and is particularly associated with the states of Punjab and Uttar Pradesh. Kadhi itself is a traditional preparation made with yogurt and besan (gram flour), and its variations can be found across different regions.

Here's a basic overview of the preparation of Kadhi Pakora:

Ingredients:
For Pakoras:
Gram flour (besan)
Water
Salt
Red chili powder
Garam masala
Baking soda
Vegetables like onions, spinach, or potatoes (optional)
For Kadhi:
Yogurt
Gram flour (besan)
Water
Turmeric powder
Red chili powder
Asafoetida (hing)
Mustard seeds
Cumin seeds
Curry leaves
Ginger-garlic paste
Green chilies
Coriander powder
Salt
Oil
Method:

Prepare Pakoras:
Mix gram flour with water, salt, red chili powder, garam masala, and any optional vegetables of your choice.
Deep-fry spoonfuls of this batter until golden brown, creating the pakoras.
Prepare Kadhi:

Whisk yogurt and besan together, ensuring a smooth consistency.
In a separate pot, heat oil and add mustard seeds, cumin seeds, asafoetida, curry leaves, and ginger-garlic paste.
Pour in the yogurt and besan mixture, stirring continuously to avoid lumps.
Add turmeric powder, red chili powder, coriander powder, and salt.
Let the kadhi simmer until it thickens.
Combine Kadhi and Pakoras:

Gently add the fried pakoras into the simmering kadhi.
Let the kadhi pakora simmer for a few more minutes, allowing the flavors to meld.
Tempering (Optional):

In a small pan, heat some oil and add mustard seeds, cumin seeds, and red chili powder.
Pour this tempering over the kadhi pakora for added flavor.
Garnish and Serve:

Garnish with fresh coriander leaves.
Serve the Kadhi Pakora hot with rice or bread like chapati or naan.
Kadhi Pakora is loved for its rich, tangy taste and the contrast between the soft, flavorful pakoras and the creamy yogurt-based gravy. It's a comforting dish often enjoyed during the monsoon or colder months.
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