Kadhi pakori does not require any introduction. When you talk about Gujarati meals it is not possible to skip Kadhi pakori. The dish is as simple as it is elaborate and once you have your ingredients in place, it takes just a few minutes.
Ingredients for the kadhi:
1/4 cup curd
1/4 cup gram flour
1 small onion chopped fine
1/2 tsp each of chili powder
Turmeric powder and fenugreek seeds
Salt to taste
Clarified butter or ghee
Ingredients for the pakorha:
1/2 cup gram flour
Pinch of soda bicarb
1/4 tsp each of coriander powder
Roasted and ground ajwain
Ginger garlic paste
Green chili paste
Salt to taste and cooking medium
Ingredients for the tempering:
1/2 tsp each of (roasted) cumin seeds
Coriander seeds
Mustard seeds
Asafetida and red chili powder
Clarified butter
Popular Accompaniments:
Kadhi pakori is a great turn out at any festive meal. The dish is a meal in itself and full of fiber, protein and good carbohydrates. Kadhi pakori is a celebration in itself and can be eaten along with steaming hot boiled rice, flavored rice or puris.
Preparation of Kadhi:
Beat manually or blend together the curd, gram flour, chili powder, turmeric powder and salt with a little water (depending on the gravy you desire).
Set this mix aside.
Preparation of Pakorha:
In a large mixing bowl, stir in all the ingredients, with just enough water (to give you an idli like batter).
Heat the cooking medium in a heavy bottom pan and drop the batter in little at a time to form dumplings in the hot medium.
Deep fry these dumplings till they turn a rich golden brown.
Use absorbent paper to remove excess oil/ghee.
Getting the kadhi and pakoras together:
In a heavy bottom vessel heat the cooking medium and add the fenugreek seeds.
Fry the chopped onions till golden brown.
Add the curd mix and bring it to a boil, by stirring it continuously.
Keep stirring the kadhi till the gram flour cooks and belnds well.
This would ideally take around 10-15 minutes on a low flame.
Add the pakorhas and simmer the kadhi on low heat.
Set aside.
Main Cooking:
Heat clarified butter or ghee in a seasoning pan.
Add the cumin, coriander and mustard seeds and allow them to pop.
Add the asafetida and red chili powder and stir well.
