Name: Kadhi Pakoras.. recipe by Zeenath Fathima at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 5
Ingredients: Yogurt 1/2 a kg (preferably homemade); Gram flour 4 tbsp; Coriander leaves a handful; Green chillies 4; Red chilli flakes 1 tbsp; Salt to taste; Turmeric 1/2 tsp; Ginger garlic paste 1 tbsp; Onion sliced thinly 1; Water as required, nearly 1 1/2 to 2 cups; FOR THE PAKORAS:::; Gram flour 1 cup; chilli powder 1 tsp; Turmeric a pinch or two; Cumin powder 1 tsp; coriander powder 1 tsp; Salt to taste; Baking soda a pinch (optional) i never use it.; Onion sliced 2; Water as required to make a thick batter. It will be 1/4 th of a cup.; For the tempering; oil 2 tbsp; cumin seeds 1 tbsp; Curry leaves few; Dry red chillies 4

ABOUT Kadhi Pakoras.. RECIPE

Mouthwatering meal in many a homes in the Country. This makes for an ideal accompaniment to rice and even rotis. It tastes so very yummy with so many infused flavours locked within it.

Ingredients Serving: 5

Yogurt 1/2 a kg (preferably homemade)
Gram flour 4 tbsp
Coriander leaves a handful
Green chillies 4
Red chilli flakes 1 tbsp
Salt to taste
Turmeric 1/2 tsp
Ginger garlic paste 1 tbsp
Onion sliced thinly 1
Water as required, nearly 1 1/2 to 2 cups
FOR THE PAKORAS:::
Gram flour 1 cup
chilli powder 1 tsp
Turmeric a pinch or two
Cumin powder 1 tsp
coriander powder 1 tsp
Salt to taste
Baking soda a pinch (optional) i never use it.
Onion sliced 2
Water as required to make a thick batter. It will be 1/4 th of a cup.
For the tempering
oil 2 tbsp
cumin seeds 1 tbsp
Curry leaves few
Dry red chillies 4

Instructions

Make a semi thick paste of the flour and water.
Beat the yougurt until lump free and of flowing consistency using water.
Add all the other ingredients to it as well including the flour paste and switch on the gas.
While this is on the gas, make the pakora batter as well. Combine all the ingredients for them and make a thick batter out of it. Keep aside for 15 mins.
Keep the flame on medium to low only. Keep stirring in between.
It starts boiling and starts becoming thick in about 15 to 20 mins.
Green chillies can be chopped if you prefer it to be more spicy. I added them whole.
Aa soon as the raw smell disappears , you can lower the flame and let it simmer.
Now fry the pakoras few at a time on medium to high flame.
After done with all, keep some as it is and add the rest to the kadhi.
Now the last part is that of the tempering. Temper the kadhi with the listed ingredients and serve hot with rice. I must tell you it's pure bliss.

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