Kadhi Pakora
A simple punjabi recipe made out of gramflour, yoghurt and spinach
Ingredients
- 1/4 medium onion, finely chopped
- 1 inch piece ginger
- 1/2 cup besan
- 1 green chilli chopped
- 1 cup yoghurt
- 1-2 cups water
- 1 tsp turmeric powder
- 1 tsp hing
- 1 tsp cumin and ajwain/caraway seeds
- 1-2 tbsp oil
For the pakoras
- 1 bunch spinach leaves, washed, drained and chopped
- 1/2 tsp ajwain seeds
- 1/2 tsp turmeric powder
- 1/2 tsp hing or asofetida powder
- 1/2 tsp cumin powder
- 1/2 tsp cumin seeds
- 1 tbsp chopped onions
- 1 green chilli chopped finely
- 2 tbsp hot oil
- 1/4-1/2 cup besan (may need more depending on spinach quantity)
- salt to taste
For tempering
- 1-2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2-3 dried red chillies
- 1 tbsp coriander leaves chopped
- 1/2 tsp hing
- 1 tbsp kashmiri red chilli powder
Instructions
- Making Pakoras - Mix all the ingredients for the pakora. Add besan until the pakoras hold shape when you press them into a ball.
- Fry them in hot oil, turning occasionally until nicely browned. Drain and set aside
- In a bowl, whisk yoghurt and gram flour with some turmeric and salt. Add the ajwain or caraway seeds and whisk until smooth. Add atleast 1-2 cups of water to dilute this mix as the gram flour will make it thicker when cooked.
- In a pan, add 1-2tbsp oil and lightly fry onions, chopped green chillies until onions are soft
- Lower the heat and add the yoghurt gram flour mix, stirring continuously every 2-3 minutes so that it does not split. cook for 5-7 minutes until the mixture is slightly thickened and the mix does not taste of raw gram flour. add coriander leaves just before you take it off the heat.
- In a separate pan, heat the remaining oil and add all the ingredients for the tempering except the chilli powder. Switch off the flame and add the red chilli powder to ensure it does not burn. pour the tempering over the yoghurt gramflour mix and stir to mix everything. garnish with some more coriander leaves.
- Add the fried pakoras to the kadhi just before serving to preserve its crispness or you can serve them separately as well.