Crispy onion pakoras simmered in yogurt besan gravy. Perfect Comfort food!
Kadhi is yogurt besan based gravy and pakoras are fritters. It is very quick to make surprisingly. I thought it might take quite a lot time, I tasted this few times in restaurants and wanted to try it. So asked one of my friends who does it well, tried and now I just love it more than the restaurants ;). After having at restaurants, I realized that many states of India has their own version of kadhi like gujarati kadhi, maharashtrian kadhi, Punjabi kadhi and so on. And this here is my version ;)! I am sure everyone has their own version with a few tweaks here and there like any other food. Some add veggies to it, but I heard the authentic recipe is just plain pakoras in besan yogurt gravy. Make sure to simmer the kadhi for 2-3 minutes, so it soaks up some gravy and flavors. I have heard adding ghee making a lot of difference to the gravy 😉 and I always love ghee (Indian clarified butter) so I would say yes. Try and let me know! Even oil tasted perfect to me. I had this for my lunch with some parathas, plain hot rice and spicy potato roast.
Vegan note: Replace yogurt with coconut milk or vegan yogurt
- • For Pakora: (yields 7-8 pakoras)
- Besan flour/ Gram Flour/ Chcikpeas flour/ Kadalai maavu – ½ cup
- Baking powder – a pinch
- Chilli Powder – ¼ tsp
- Green chilli – 1, chopped finely
- Ajwain/ Carom seeds – a pinch
- Onions – 1, thinly sliced (approx. ½ cup)
- Cilantro/ Coriander leaves – 2tbsp (finely chopped)
- Curry leaves – 1 Sprig (finely chopped)
- Salt – to taste
- Water – ⅛ - ¼ cup as needed
- Oil – to deep fry
- Yogurt – 1.5 cups (preferably sour)
- Besan flour – 2-3 tbsp
- Oil/ghee – 1 tbsp
- Asafetida - pinch
- Red Whole dry Chillies - 2
- Methi seeds – ½ tsp
- Cumin seeds – ½ tsp
- Curry leaves – few
- Ginger – 1 tsp (finely chopped)
- Garlic – 2 (finely chopped)
- Turmeric powder – ½ tsp
- Chilli Powder – ½ tsp
- Cilantro – 2 tbsp (finely chopped)
- For Pakora/Fritters:
- Mix the chickpea flour, ajwain seeds, baking powder, onion, chilli powder, green chillies, salt, curry leaves and coriander leaves. Make sure to add righta mount fo salt, as it is going to absorb jucies and flavor from the kadhi gravy later.
- Add water slowly by whisking the batter, so that there are no lumps in the batter. It should be light, thick and smoother than a pancake batter I would say.
- Heat oil in a pan and drop small portions of the mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper and set aside.
- Take a bowl, whisk together yogurt and besan flour until its smooth. Authentic kadhi is thick, but if you want to thin it out, add some water and set aside. I added 1 cup of water as I was going to simmer for some time.
- Heat oil in a big wide pan in medium low heat, add methi seeds, cumin seeds, curry leaves, red chillies, ginger, garlic, and asafetida. When the red chilli turns color, add the besan yogurt mixture, salt ( as per your taste) and turmeric.
- Turn the heat to low, bring to a boil and cook on low heat for about fifteen to twenty minutes, stirring occasionally.
- Heat 1 tsp of oil/ghee in a small pan,add the red chilli powder and sauté for few seconds.
- Add this to the gravy , add also the fried pakora, and continue to simmer for two to three minutes.
- Switch off and garnish with coriander leaves.
Serve with hot plain rice or ghee rice or Peas pulao or paratha or phulka or naan.