deep fried gram flour (besan) and onion fritters are simmered in spiced, sour yogurt gravy.
Kadhi Pakora or Besan Ki Kadhi is one of the famous North Indian recipe, made with besan and dahi along with various spices and pakodas dipped in it. There are slight variations of this in different regions of Northern India. This Kadhi is served along with hot steaming rice. The crispy onion pakoras along with spicy dahi is a treat to our taste buds. Rajastani version of Kadhi doesn’t have pakoras it in. Its simple and plain curd curry along with Indian spices. Gujarati kadhi is spicy but has with a mild sweetness. The use of sugar/ jaggery makes this Gujarati kadhi different from other kadhis.
The pakoras for the kadhi can be made with onion, potato or methi. The popular variety of rajasthani kadhi is gatte ki kadhi. In this the dumplings are made of gram flour.Kadhi and rice or roti by itself makes a complete meal and you really don’t need an additional vegetable or curry to go with it.
I learnt how to make this yummy Kadhi Pakora from one of my dear friend in my apartment. She is so happy to come to my place and guide me to make this tasty Kadhi Pakora for the first time. I also learnt how to make Instant Moong Dal Halwa from her. She is a Tamilian from Hyderabad. I even learnt how to make stuffed Seppangkizhangu leaves Fry
Video of Kadhi Pakora | Besan Ki Kadhi
In a mixing bowl, add besan, ajwain, red chili powder, salt, eno salt, sliced onions, chopped spinach and mix everything well. Combine well with the help of the moisture in onion and spinach. Let the pakora mixture rest till the oil is hot.
Deep Frying Pakoras
Heat oil in a heavy bottomed pan. When the oil is hot, take small portion of pakora mixture and drop gently in oil. Deep fry the pakoras in medium flame till they are golden brown and crispy. Take out the pakoras and place in paper towel to drain excess oil. Repeat the same for rest of the pakora mixture
Preparing for Kadhi
In a mixing bowl, add curd, besan, red chili powder, salt, turmeric powder and mix well. To that add 3 cups of water and whisk well so that all the ingredients are well combined without any lumps. Add Amchoor powder and mix well. Kadhi mixture is now ready for cooking
In a heavy bottomed pan, heat oil + ghee. Add fenugreek seeds and fry till golden color. Then, add mustard and cumin seeds and allow it to sputter.
Then add curry leaves and slit green chili. Add sliced onions and saute in oil till translucent.
When the onions turn translucent switch off the flame. Pour in the kadhi mixture to the pan. Keep the flame in low and continuously stir the kadhi mixture till it starts to boil. Continuous stirring is very much needed or else the curd will get split.
When the kadhi mixture starts to boil, continue cooking the kadhi mixture in low flame for atleast 20 mins. We can occasionally stir the kadhi mixture. After 20 mins, we can see the oil oozes out of the kadhi. Switch off the flame.
In another pan, heat a teaspoon of oil. Add cumin seeds and allow it to sputter. Add asafoetida, red chilies and red chili powder and give a mix and switch off the flame. Keep this aside
Take a serving bowl. Add 4-5 pieces of Pakoras. Pour in the Kadhi mixture. Finally garnish with the tempering.
Delicious Kadhi Pakora | Besan Ki Pakora Ready to serve with Roti or hot steaming Rice