Kadhi Pakora (Yogurt curry with vegetable fritters)

Name: Kadhi Pakora (Yogurt curry with vegetable fritters)
Cuisine: Asian, Indian
Ingredients: ¾ cup plain yogurt; 4 cups water, or milk; 1/2 cup chickpea flour; 1 tbsp oil or ghee; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1/4 tsp fenugreek seeds; 1 onion, chopped; 2 green chilies, chopped; 4 cloves garlic, minced; 1 tsp ginger powder; 1/2 tsp turmeric powder; 1/2 tsp chili powder; 1/2 tsp coriander powder; 1/2 tsp garam masala; 1/2 tsp salt, to taste; 2 onions, chopped; 2 green chilies, chopped; 1/2 cup cabbage, shredded; 1 carrot, chopped; 3 tbsp coriander leaves; 1 tsp ginger powder; 1/2 tsp salt, to taste; ½ tsp ground black pepper; ½ tsp garam masala; 1/4 tsp baking soda; 1.5 cup chickpea flour; 3 tbsp corn starch or rice flour; 3 tbsp soy flour; 2 tbsp oil

12 steps

Updated at: Thu, 17 Aug 2023 04:05:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories587 kcal (29%)

Total Fat25.2 g (36%)

Carbs70.2 g (27%)

Sugars11.7 g (13%)

Protein23.9 g (48%)

Sodium941.1 mg (47%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Instructions

Kadhi

Step 1

Mix together the chickpea flour and half the yogurt until smooth and lump-free, then whisk in the rest of the yogurt and water/milk.

Step 2

Heat the oil over medium.

Step 3

Add mustard, cumin and fenugreek seeds and wait for them to sizzle.

Step 4

Add the onions and green chilies and cook for 3 minutes.

Step 5

Add the garlic and spices and cook for 1-2 minutes.

Step 6

Whisk in the yogurt-chickpea mixture and bring to a gentle boil, stirring frequently so the chickpea flour doesn't burn in the bottom.

Step 7

Reduce the heat and simmer until it turns slightly thick, for about 30 minutes, stirring occasionally.

Pakora

Step 8

Mix all vegetables and spices together in a big bowl and let them sit for about 10 minutes to release some of its water.

Step 9

Mix in the oil and flours, adding more water if needed, to turn it into a thick batter.

Step 10

Deep fry portions of the batter in sizzling hot oil over medium heat. Leave them undisturbed for 2 minutes then stir until crisp and golden then fry on low for 2 more minutes.

Step 11

Alternatively, bake or air fry portions of the batter for 20 minutes, flipping halfway, until cooked and crisp.

Tempering (just before serving)

Step 12

Heat the oil or ghee in a small pan. Add cumin seeds till sizzling. Turn off the heat and add the chili powder and asafetida. Pour this over the kadhi.

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