Kadhi Pakora
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5.0
6 reviews
Excellent
Kadhi Pakora
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Kadhi pakora is mouth-watering dumplings that will satisfy your savoury cravings for comfort and delicacy. The dumplings that are made of pakoras are deliciously married with a spicy and creamy yoghurt sauce.
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Ingredients
To make the yogurt sauce:
- 1 cup natural yoghurt.
- 3 tablespoons gram flour/ besan flour/ chickpea flour.
- 4 cups water.
- 1 teaspoon ground cumin.
- 1 teaspoon ground coriander.
- 1 teaspoon turmeric powder.
- 1 - inch ginger mince to paste.
- 4 cloves of garlic minced to paste.
- ½ -1 teaspoon kashmiri red chilli powder or according to taste.
- 1 ½ teaspoon salt.
- 1 teaspoon sugar.
- 2 tablespoons cooking oil.
- ½ teaspoon black mustard seeds.
- ½ teaspoon whole cumin seeds.
- ¼ teaspoon black cumin seeds/ Nigella Sativa/ Kalonji optional.
- 15 pieces curry leaves.
- 4 cups water.
To make the pakora:
- 2 small onions.
- 1 large potato.
- ½ teaspoon ground cumin.
- ½ teaspoon ground coriander.
- 1 teaspoon dried chilli flakes.
- ¼ teaspoon whole cumin seeds.
- ½ teaspoon carom seeds/ Ajwain.
- ¼ teaspoon black seeds/ Nigella Sativa/ Kalonji.
- 1 ½ cup chickpea flour/ gram flour
- ¾ cup water.
- ⅛ teaspoon baking soda.
- ¾ teaspoon salt or according to taste.
- 2 big handfuls of cilantro/ coriander leaves.
- Cooking oil for frying.
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Instructions
Prepare the yoghurt sauce:
- Place the yogurt in a mixing bowl. Using a spatula, beat the yoghurt until it’s light and smooth.
- Add the chickpea flour/ gram flour in the yogurt and beat again. Ensure all the flour is mixed well without any lumps left in the mixture.
- Put the ground cumin, ground coriander, turmeric powder, red chilli powder, ginger garlic paste, salt and sugar in the yoghurt mixture. Again, stir and beat the mixture until all is blended and smooth.
- Carefully pour in the water to the mixture as you stir it. You can use a hand whisk if you prefer. Keep mixing until you get a thick and smooth blend. Set aside.
Prepare the pakora:
- Peel and chop the onions. Place them in a mixing bowl.
- Wash and rinse the potato. Then cut it in small cubes approximately 7-9 mm/ 0.27-0.35 inch and give them a rinse again to get rid of the potato sap/ juice. Note, I don’t peel potatoes anymore. But if you prefer, you can do so and then cut them in small cubes/ pieces. Put the chopped potato together with the onion.
- Add the gram flour, ground cumin, ground coriander, chilli flakes, whole cumin seeds, carom/ ajwain seeds, black seeds/ Nigella Sativa, baking soda and salt in the onion and potato mixture. Chop the coriander if using and add it to the potato mix. Stir well and pour the water in as you keep mixing.
- Heat the oil in a deep frying pan or a wok at medium-high heat. Take care not to let it overheat. Test it by frying a tiny drop of the batter. It should fry slow and steady. If it fries and rises very fast, turn the heat down to let the oil cool down a bit. Once the oil is ready, carefully slide about a teaspoon of potato mixture in the oil one at a time leaving space between one another. Turn the pakoras and fry them until they look crispy and golden in colour. Pick them up with a slotted spoon and place them on a plate lined with a kitchen towel. Set aside.
Making the kadhi pakora/ karhi pakora:
- Heat oil in a cooking pan/ pot. Fry the black mustard seeds, whole cumin seeds, chilli flakes, black seeds/ Nigella Sativa, and curry leaves until all the spices sizzling and fragrant.
- Quickly stir the yogurt mixture before adding it into the whole spices in the pan/ pot. Give it a good stir until the yoghurt mix is blended well with the oil and the spices. Put the lid on and let it cook at medium heat. Once it reaches boiling point, turn the heat down and let it simmer for about 5 minutes. Take care and keep checking to ensure the yoghurt doesn’t get burned at the bottom of the pan.
- Then carefully place all the pakoras in the yogurt sauce. Gently stir and put the lid back on. Leave it to cook further for about 10 minutes until the pakoras look softer and fluffy. And the sauce looks shiny with oil slightly separated from the edges. Your kadhi pakora is ready.
Notes
- You can use cayenne pepper or red chilli pepper powder if you don't have Kashmiri red chili powder.
- The sourness of the yoghurt is the key to the sauce flavour. The tangier it is, the better. If your yoghurt is quite fresh and has a very mild flavour, you can improve its flavour by leaving it overnight outside the fridge/ refrigerator in the room temperature, the night before you make your kadhi pakora.
- Beat the yoghurt really well until it’s really light and smooth.
Nutrition Information
Show Details
Serving
1g
Calories
421kcal
(21%)
Carbohydrates
49g
(16%)
Protein
25g
(50%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
9g
Cholesterol
24mg
(8%)
Sodium
944mg
(39%)
Fiber
7g
(28%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 421kcal | 21% |
| Carbohydrates | 49g | 16% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 24mg | 8% |
| Sodium | 944mg | 39% |
| Fiber | 7g | 28% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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