Kadhi Pakora is a recipe with onion fritters immersed in spicy yoghurt sauce! I made fresh and crispy Kanda Bhaji (onion fritters) which are used as Pakoras in this recipe.
Kadhi Pakora, otherwise known as Dapka Kadhi represents a dish specific to the North Indian cuisine, but popular on a much more extended area. In Rajasthan and Gujarat, it is usually served with khichdi, roti, parantha and rice. It is considered a light food. The Sindhi diaspora in India usually make kadhi by first roasting the chickpea flour and adding vegetables to the chickpea gravy. Instead of yogurt, tamarind pulp is used to give it a sour taste.
Kadhi Pakora literally means “fritters with yoghurt”. The dish may be savoured both on special occasions, like weddings and other ceremonies or as part of the everyday meal. The fritters (pakoras) are made from besan flour, salt, chili powder, ajwain seeds and water. The ingredients are mixed in a thick paste, divided by spoon into medium parts and deep fried in vegetal oil. The kadhi includes besan flour, yoghurt, fenugreek and cumin seeds, chili and turmeric powder, grated ginger and asafoetida, all these ingredients are cooked in a kadhai. When the kadhi is almost ready, the pakoras are added and cooked for several more minutes. The dish is garnished with ghee or/and chili powder and served with plain rice or chapatti…Wiki
7-8 Pakoras (Recipe)1 cup Dahi/Yoghurt1 cup besan4 cups of water1 inch ginger1 bay leaf1 tsp fenugreek seeds1 tsp cumin seeds1 tsp turmeric powder1 tsp red chilli powder4-5 dry red chillies4-5 chopped green chillies6-7 curry leavesa pinch of asafetida2 tbsp gheesalt as per taste2 tbsp chopped coriander leaves
MethodIn a bowl mix dahi, besan, turmeric powder,salt and asafetida.
Finally add the pakoras. Let it immerse for 2 mins.