Kadhi Pakora | Onion Fritters in Chickpea Flour & Yogurt Sauce

Описание: Kadhi is a yogurt sauce that is thickened with chickpea flour, while pakora are fritters made from chickpea flour. There are a few tips I picked up from the net about making good pakoras: 1) A pinch of baking soda serves as a leavening agent as it reacts with the liquid in the batter to create gas bubbles that are responsible for adding lightness to the final fried product. 2) Adding hot oil into the batter right before deep-frying enhances crispness. 3) Oil has to be hot enough or the pakoras will fall apart when you drop them in oil.

Kadhi Pakora
Serves 4

For the pakora:
90g chickpea flour (besan)
½ teaspoon salt
1 tsp coriander powder
½ teaspoon turmeric powder
½ teaspoon ajwain
½ teaspoon red chilli powder
½ teaspoon garam masala
1 chopped green chilli
165g chopped onions
90g water
Pinch of baking soda
2 tablespoons hot oil  

Mix all the ingredients except water, baking soda and hot oil. Add water as needed to form a thick and gloppy mixture. Add baking soda and hot oil at the very last minute. Deep-fry spoonfuls of batter on medium heat until brown.

For the curd slurry:
375g yogurt
1 teaspoon salt
½ teaspoon garam masala
2 teaspoon turmeric powder
¾ teaspoon red chilli powder
45g chickpea flour (besan)
720g water

Combine all ingredients.

2 tablespoons ghee
½ teaspoon mustard seeds
1 teaspoon cumin seeds
10 fenugreek seeds
Generous pinch of asafoetida
50g chopped onions
2 dried chillies
2 sprigs curry leaves
½ tablespoon ginger garlic paste

Heat the oil and add the spices, onion, dried chillies, curry leaves, and ginger garlic paste. Saute until fragrant. Add the curd slurry. Heat until thickened, stirring constantly, then allow to simmer on low heat for 15 minutes. Add the pakoras. Allow to stand for 10 minutes. Transfer to a serving dish.

For finishing:
2 tablespoons ghee
3 dried chillies
½ tsp cumin seeds
½ teaspoon red chilli powder
Coriander leaves

Heat the ghee, add chillies, followed by cumin seeds. Once the seeds crackle, turn off the heat and add the chilli powder. Pour over the kadhi. Scatter over coriander leaves.

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