Kadhi Pakora / Pakoras
photo by Sandi From CA
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Pakoras
- 1 chopped onion
- 1 chopped potato
- 118.29 ml chopped cauliflower
- 236.59 ml chickpea flour (aka besan or gram flour)
- 4.92 ml finely chopped ginger
- 4.92 ml cumin powder
- 4.92 ml oregano or 4.92 ml freshly ground ajwain
- 2.46 ml baking powder
- salt
- 118.29 ml water
- oil (for deep frying)
-
Kadhi
- 473.18 ml yogurt
- 59.14 ml chickpea flour (aka besan or gram flour)
- 2.46 ml chili powder
- 4.92 ml mustard seeds
- 4.92 ml fenugreek seeds
- 4.92 ml turmeric
- salt
directions
- Sift together in a large bowl the flour, salt, chili powder, baking powder, cumin, ajwain (or oregano).
- Add the water and beat to form a smooth batter.
- Add the chopped onion, potato and cauliflower to the mixture and gently toss to coat.
- Heat the oil in a large pan to 350-375°F/180-190°C, or until a cube of bread browns in 30 sec.
- 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.
- Remove with the slotted spoon and drain thoroughly on paper towels.
- Beat yogurt and gram flour until smooth.
- Heat the oil in pan.
- Add mustard seeds, turmeric, chili powder and fenugreek seeds.
- Add yogurt mixture, bring just to a gentle boil and simmer for about 10 minutes. Keep stirring to prevent lumps.
- Add pakoras and simmer for about 5 minutes.
- Serve hot over basmati rice.
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RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California