Total Time
50mins
Prep 20 mins
Cook 30 mins

At the local Indian market, they have a small, vegetarian "cafeteria-style" lunch/dinner counter that we go to as often as we're able. One of my favorite dishes there is a yogurt curry with pakoras swimming in it. Pakoras are a snack made with, in this case, veggies dredged in a chickpea (besan) flour batter and then deep fried. I've been on the hunt for a good kadhi pakora recipe and found this keeper. Just don't use thick, Greek style yogurt like I did; you want more of a soupy consistency rather than what my photo shows. You can vary the veggies you use here. Try onion strips, spinach and even paneer, Indian cheese. Adapted from a recipe at http://www.indianfoodsite.com/. Enjoy!

Ingredients Nutrition

Directions

  1. Sift together in a large bowl the flour, salt, chili powder, baking powder, cumin, ajwain (or oregano).
  2. Add the water and beat to form a smooth batter.
  3. Add the chopped onion, potato and cauliflower to the mixture and gently toss to coat.
  4. Heat the oil in a large pan to 350-375°F/180-190°C, or until a cube of bread browns in 30 sec.
  5. Using a slotted spoon or a "spider", lower a scoop (2-3 tablespoons) of the battered vegetables into the hot oil a few at a time and deep-fry, flipping over once. Depending on how hot your oil is, you want to give it about 2 minutes per side, but watch that they don't burn. The end result should be crispy on the outside and medium-soft to crispy inside.
  6. Remove with the slotted spoon and drain thoroughly on paper towels.
  7. Beat yogurt and gram flour until smooth.
  8. Heat the oil in pan.
  9. Add mustard seeds, turmeric, chili powder and fenugreek seeds.
  10. Add yogurt mixture, bring just to a gentle boil and simmer for about 10 minutes. Keep stirring to prevent lumps.
  11. Add pakoras and simmer for about 5 minutes.
  12. Serve hot over basmati rice.