Kadhi Pakora Recipes
KADHI PAKORA / PAKORAS
At the local Indian market, they have a small, vegetarian "cafeteria-style" lunch/dinner counter that we go to as often as we're able. One of my favorite dishes there is a yogurt curry with pakoras swimming in it. Pakoras are a snack made with, in this case, veggies dredged in a chickpea (besan) flour batter and then deep fried. I've been on the hunt for a good kadhi pakora recipe and found this keeper. Just don't use thick, Greek style yogurt like I did; you want more of a soupy consistency rather than what my photo shows. You can vary the veggies you use here. Try onion strips, spinach and even paneer, Indian cheese. Adapted from a recipe at http://www.indianfoodsite.com/. Enjoy!
Provided by Sandi From CA
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 255.6, Fat 6.5, SaturatedFat 2.9, Cholesterol 15.9, Sodium 133.7, Carbohydrate 37.2, Fiber 5.7, Sugar 10.8, Protein 12.9
PAKORA FOR PUNJABI KADHI
I usually make a whole bunch of these pakoras to freeze and use as my emergency food for company. They are perfect with Punjabi kadi, a creamy Indian gravy that is served with these pakoras. You can also serve them as a starter with coriander chutney.
Provided by Allrecipes Member
Categories Indian Appetizers
Time 25m
Yield 25
Number Of Ingredients 7
Steps:
- Heat a generous amount of vegetable oil in a heavy saucepan or a deep fryer.
- Combine water, flour, onion, salt, chili powder, and baking soda in a bowl to make a thick batter.
- Place 1 teaspoon batter in the hot oil and deep-fry until browned all around, about 3 minutes. Line a plate with paper towels and drain pakoras there.
- Place the pakoras in the Punjabi Kadi.
Nutrition Facts : Calories 21.2 calories, Carbohydrate 2.8 g, Fat 0.9 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 69.3 mg, Sugar 0.1 g
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