Kadhi Pakora / Pakoras

READY IN: 50mins




  • 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.