This Kadhi Pakora is a traditional Rajasthani recipe. It is a spiced yogurt based sauce and is thickened with gram flour. If there is no vegetable at home and you want to make something different, try making this Rajasthani Kadhi Pakora.
Ingredients
For Pakoda Batter:
Gram Flour (Besan)- ½ cup
Green Chilli – 1 (finely chopped)
Cumin Seed – ½ tsp
Turmeric Powder – ¼ tsp
Asafoetida – 1 pinch
Curd – 1 tbsp
Red Chilli Powder – ½ tsp
Finely Chopped Coriander Leaves – 2 tbsp
Salt to taste
Eno Fruit Salt – ½ tsp or Soda Bicarbonate – 1 pinch
Oil – for frying the Pakoras
For Gravy:
Gram Flour – 2 tbsp
Sour Curd – 2 cups
Red Chilli Powder – ½ tsp
Turmeric Powder – ¾ tsp
Salt to taste
For Tempering:
Ghee (clarified Butter) – 1 tbsp
Bay Leaf – 1
Cinnamon Stick – 1 stick
Fenugreek Seeds – ½ tsp
Cumin Seed – ½ tsp
Red Chilli – 2 (broken)
Green Chilli – 2 (chopped)
Curry Leaves from 1 twig
Ginger Grated – 1 tsp
Chopped Coriander Leaves – 1 tbsp
Asafoetida – 1 pinch
For Second Tempering:
Oil or Ghee – 1 tbsp
Mustard Seed – ½ tsp
Red Chilli Powder – 2 pinch
Method:
Take the Gram Flour in a deep pan. Add all the ingredients under “for the Pakoda Batter “column except Eno Fruit Salt.
Add required water to make a batter as shown in the picture. Mix well and make the batter. The batter must be of dropping consistency. So, add water little by little and mix and beat with a spoon. Add Eno Fruit Salt and mix well. When you see the color of the batter has changed from yellow to light yellow and becomes fluffy, the batter is ready for making the Pakoras.
Simultaneously, heat the Oil in a pan for deep frying the Pakoras. Start dropping the batter in small quantities in the hot Oil when the Oil becomes hot.
Stir well.
When the Pakoras turns into golden brown, take them out and spread in an absorbent paper so that the excessive Oil is absorbed by the paper.
Fry all the Pakoras and keep aside.
Take Curd in a deep vessel. Add Gram Flour, Turmeric Powder, Red Chilli Powder and Salt.
Mix well with a spoon or blend it with a blender.
Add 2 to 2 ½ cups of water and blend again. Keep aside.
Heat 1 tbsp of Ghee in a pan. Add Bay Leaf and Cinnamon Stick. Stir. Add Fenugreek Seeds. Stir for a few seconds. Add broken Red Chillies and Grated Ginger.
Add Curry Leaves. Stir fry for a minute in low flame. Add Asafoetida. Stir well.
Add Gram Flour and the Curd mixture.
Stir continuously till the whole mix starts boiling else the curd will get separated.
Lower the flame. Simmer for a 4 to 5 minutes.
Add the Pakoras, mix well and continue to simmer for 6 to 8 minutes.
Add Dhania Leaves. Switch off the flame.
Heat the Ghee or Oil in a pan. Add Mustard Seed. When they crackle, add Red Chilli Powder.
Pour this whole mixture to the Kadhi immediately without waiting. Mix well
The Rajasthani Kadhi Pakora is ready for serving.
Note:
You can also add chopped Onions and Garam Masala to the Pakora batter.
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