Cooked - Gramflour-yogurt Kadhi With Pakodas

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Gramflour-yogurt Kadhi With Pakodas

1.0

250 g sour yogurt

700 ml water (add more later if kadhi is too thick)

75 g besan

2 tsp turmeric

1 tsp Kashmiri red chilli powder

Salt (light now, adjust later)

Oil for frying

1 medium onion, sliced

2–3 green chillies, finely chopped

Handful fresh spinach

2 tsp ginger, finely chopped

¼ tsp caraway/carom seeds (ajwain)

Few curry leaves, finely chopped

1½ cups gram flour

Salt to taste

Water – add slowly for sticky batter

½ tsp mustard seeds

½ tsp fenugreek seeds

½ tsp coriander seeds

1 clove garlic (~5 g)

1 piece ginger (~6 g)

1 dried chilli

1 medium onion, sliced

Couple of sprigs fresh curry leaves (fresh curry leaves are important for this)

1 tbsp kasuri methi

Ghee

3 small round chillies or 2 dried red chillies

1½ tsp cumin seeds

Pinch of hing (asafoetida)

1 tsp Kashmiri red chilli powder

Whisk together all Gramflour–Yogurt Mix ingredients until smooth. Set aside.
Mix Pakoda ingredients into a sticky batter, deep-fry until golden. Set aside.
In a pot, heat oil, add mustard, fenugreek & coriander seeds. Add garlic, ginger, onion, fresh curry leaves, and dried chilli; sauté until onions soften.
Pour in gramflour–yogurt mix.
Salt
Cook on low 15–20 min until thickened. Add water if too thick.
Add kasuri methi towards the end.
For Tempering: heat ghee, add cumin, hing, dried chillies, chilli powder. Pour over kadhi.
Transfer kadhi to serving dish, place pakodas on top, garnish with coriander.
Best enjoyed with steamed rice or flatbreads.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 46 weeks ago

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