Kadhi Pakora by @samsweetandspicetreats

50 min

4 servings

🥛

240 ml

Curd

🫘

160 ml

Besan

💧

830 ml

Water

🫙

0.5 tsp

Haldi

🌶️

1 tsp

Red chilli powder

🫙

0.25 tsp

Haldi powder

🫙

0.5 tsp

Dhania powder

🫙

1 tsp

Ajwain

🧂

6 g

Salt

🫗

45 ml

Oil

🫙

0.5 tsp

Zeera

🌼

0.5 tsp

Rai

🌿

0.5 tsp

Methi dana

🌶️

Green chilli

🌶️

Red chilli

🌶️

2.5 g

Kashmiri chilli powder

🌿

8 g

Coriander leaves

🌶️

0.5 g

Red chili flakes

🫙

Roasted cumin powder

  1. Whisk
    • plain yogurt
    • chickpea flour
    • water

    Whisk the plain yogurt with 1 cup chickpea flour, 3 cups water, 1/2 teaspoon ground turmeric, and 1/2 teaspoon red chilli powder until completely smooth.

  2. Mix
    • chickpea flour
    • ground turmeric
    • ground coriander

    Mix the remaining 1/2 cup chickpea flour with 1/4 teaspoon ground turmeric, 1/2 teaspoon ground coriander, 1/2 teaspoon red chilli powder, 1/2 teaspoon carom seeds, and 1/2 teaspoon salt.

  3. Add
    • water

    Gradually add 1/2 cup water to the pakora mixture. Stir to make a thick, spoonable batter.

  4. Heat
    • neutral cooking oil

    Heat 1 tablespoon neutral cooking oil in a deep pan over medium heat. Drop spoonfuls of pakora batter into the hot oil.

  5. Fry

    Fry the pakoras for 5 to 7 minutes until golden and crisp. Remove them with a slotted spoon.

  6. Heat
    • neutral cooking oil
    • cumin seeds
    • carom seeds

    Heat the remaining 1 tablespoon neutral cooking oil in a pot over medium heat. Add 1/2 teaspoon cumin seeds, 1/2 teaspoon carom seeds, 1/2 teaspoon mustard seeds, and 1/2 teaspoon fenugreek seeds.

  7. Fry
    • plain yogurt
    • chickpea flour
    • water

    Fry the whole spices for 30 seconds until aromatic. Pour in the yogurt and chickpea flour mixture while stirring continuously.

  8. Boil

    Bring the kadhi to a gentle boil while stirring. Simmer for 20 minutes until thickened.

  9. Add

    Add the fried pakoras to the simmering kadhi. Cook for 5 minutes so the pakoras absorb the tangy sauce.

  10. Chop
    • green chili
    • coriander leaves

    Finely chop 1 green chili and the coriander leaves. Set the coriander leaves aside for garnish.

  11. Heat
    • mustard seeds
    • green chili
    • Kashmiri chilli powder

    Heat the kadhi tempering ingredients in a small pan until the mustard seeds crackle. Use the remaining mustard seeds, chopped green chili, Kashmiri chilli powder, and 1/4 teaspoon red chili flakes.

  12. Pour
    • coriander leaves
    • roasted ground cumin

    Pour the hot tempering over the kadhi. Garnish with coriander leaves and 1/4 teaspoon roasted ground cumin before serving.

Kadhi Pakora by @samsweetandspicetreats

50 min

4 servings

🥛

240 ml

Curd

🫘

160 ml

Besan

💧

830 ml

Water

🫙

0.5 tsp

Haldi

🌶️

1 tsp

Red chilli powder

🫙

0.25 tsp

Haldi powder

🫙

0.5 tsp

Dhania powder

🫙

1 tsp

Ajwain

🧂

6 g

Salt

🫗

45 ml

Oil

🫙

0.5 tsp

Zeera

🌼

0.5 tsp

Rai

🌿

0.5 tsp

Methi dana

🌶️

Green chilli

🌶️

Red chilli

🌶️

2.5 g

Kashmiri chilli powder

🌿

8 g

Coriander leaves

🌶️

0.5 g

Red chili flakes

🫙

Roasted cumin powder

Preparation Steps

  1. Step 1/12

    Whisk the plain yogurt with 1 cup chickpea flour, 3 cups water, 1/2 teaspoon ground turmeric, and 1/2 teaspoon red chilli powder until completely smooth.

    🥣plain yogurt
    🫘chickpea flour
    💧water
    🫙ground turmeric
    🌶️red chilli powder
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  2. Step 2/12

    Mix the remaining 1/2 cup chickpea flour with 1/4 teaspoon ground turmeric, 1/2 teaspoon ground coriander, 1/2 teaspoon red chilli powder, 1/2 teaspoon carom seeds, and 1/2 teaspoon salt.

    🫘chickpea flour
    🫙ground turmeric
    🫙ground coriander
    🌶️red chilli powder
    🌱carom seeds
    🧂salt
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  3. Step 3/12

    Gradually add 1/2 cup water to the pakora mixture. Stir to make a thick, spoonable batter.

    💧water
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring cups

  4. Step 4/12

    Heat 1 tablespoon neutral cooking oil in a deep pan over medium heat. Drop spoonfuls of pakora batter into the hot oil.

    🫗neutral cooking oil
    🥄wooden spoon
    🥄measuring spoons

  5. Step 5/12

    Fry the pakoras for 5 to 7 minutes until golden and crisp. Remove them with a slotted spoon.

    🥄slotted spoon

  6. Step 6/12

    Heat the remaining 1 tablespoon neutral cooking oil in a pot over medium heat. Add 1/2 teaspoon cumin seeds, 1/2 teaspoon carom seeds, 1/2 teaspoon mustard seeds, and 1/2 teaspoon fenugreek seeds.

    🫗neutral cooking oil
    🫙cumin seeds
    🌱carom seeds
    🌼mustard seeds
    🌿fenugreek seeds
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/12

    Fry the whole spices for 30 seconds until aromatic. Pour in the yogurt and chickpea flour mixture while stirring continuously.

    🥣plain yogurt
    🫘chickpea flour
    💧water
    🥄wooden spoon
    🥣mixing bowl

  8. Step 8/12

    Bring the kadhi to a gentle boil while stirring. Simmer for 20 minutes until thickened.

    🥄wooden spoon

  9. Step 9/12

    Add the fried pakoras to the simmering kadhi. Cook for 5 minutes so the pakoras absorb the tangy sauce.

    🥄wooden spoon

  10. Step 10/12

    Finely chop 1 green chili and the coriander leaves. Set the coriander leaves aside for garnish.

    🌶️green chili
    🌿coriander leaves
    🔪knife
    🪵cutting board

  11. Step 11/12

    Heat the kadhi tempering ingredients in a small pan until the mustard seeds crackle. Use the remaining mustard seeds, chopped green chili, Kashmiri chilli powder, and 1/4 teaspoon red chili flakes.

    🌼mustard seeds
    🌶️green chili
    🌶️Kashmiri chilli powder
    🌶️red chili flakes
    🥄wooden spoon
    🥄measuring spoons

  12. Step 12/12

    Pour the hot tempering over the kadhi. Garnish with coriander leaves and 1/4 teaspoon roasted ground cumin before serving.

    🌿coriander leaves
    🫙roasted ground cumin
    🥄wooden spoon
    🥄measuring spoons

Composition

Ingredients

Types

Liquids, Seasonings, Herbs, Spices

Ingredients

Curd, Besan, Water, Haldi, Red chilli powder, Haldi powder, Dhania powder, Ajwain, Salt, Oil, Zeera, Rai, Methi dana, Green chilli, Red chilli, Kashmiri chilli powder, Coriander leaves, Red chili flakes, Roasted cumin powder

Notes

Curd (for the kadhi base), Besan (for the kadhi base, for the pakoda), Water (for the kadhi base, as required, for the pakoda batter), Haldi (for the kadhi base), Red chilli powder (for the kadhi base), Dhania powder (for the pakoda), Ajwain (carrom seeds, for the pakoda), Salt (for the pakoda, to taste, for the kadhi), Oil (for tempering the kadhi, for the tadka), Zeera (cumin, for tempering the kadhi), Rai (mustard seeds, for tempering the kadhi, for the tadka, no amount given), Methi dana (fenugreek seeds, for tempering the kadhi), Green chilli (for the tadka, no amount given), Red chilli (for the tadka, no amount given), Kashmiri chilli powder (for the tadka), Coriander leaves (for garnish), Red chili flakes (for garnish), Roasted cumin powder (for garnish)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Nut-free, Egg-free

Calories

280 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 31g, Fat: 12g, Fiber: 5g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 2.5mg, Potassium: 320mg, Sodium: 450mg

Vitamins

Vitamin A: 60mcg, Vitamin C: 12mg, Vitamin K: 18mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, whisk, measuring cups, measuring spoons, wooden spoon, slotted spoon, knife, cutting board

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Side Dish, Soup

Occasions

Lunch, Dinner, Comfort Food, Family Meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Indian, Pakistani

Geographic

India, South Asia

Various

Aspect

Texture

Creamy, Silky, Soft, Crispy, Thick

Flavors

Tangy, Spicy, Savory, Earthy, Nutty, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 2 months (Freeze in an airtight freezer-safe container,Freeze without fresh coriander garnish,Thaw overnight in the refrigerator)