Pakora kadhi is a North Indian cuisine which is traditionally a sour curry made of gram flour and onion fritters (pakora). This recipe is also called Jholi in the states of Uttrakhand. Today I will share the trick my mom taught me to make the pakoras soft and spongy.
Lets quickly see the ingredients:
500 grms of curd
2 cups of water
4 table spoon of gram flour also known as chickpea flour (besan)
1/2 tea spoon of turmeric powder
1/2 tea spoon of red chilly powder
1/4th of a tea spoon garam masala powder
1/2 tea spoon coriander powder
1 tea spoon of finely chopped green chilly
salt to taste
For tempering the curry:
1 table spoon of oil
1/2 tea spoon of mustard
1/2 tea spoon of cumin seeds (Jeera)
2 table spoon of finely chopped onions
1 table spoon of finely chopped garlic
2-3 curry leaves
Onion Fritters (Pakoras): (makes 7 Pakoras)
3 table spoon of chopped onions
3 table spoon of gram flour
1 tea spoon of chopped green chilies
pinch of turmeric powder
pinch of garam masala powder
1 tea spoon of Hot oil
salt as per taste
water as required.
Oil for deep frying.
Roasted dry fenugreek leaves.
- We will start by making curry mix. In a large bowl mix all the ingredient listed under CURRY and keep aside. Let it rest on the counter top by that time we will start making the onion fritters (pakoras)
- Heat the oil in a frying pan for deep frying the onion fritters.
- In a bowl mix all the ingredient listed under the onion fritters and add little water to make a smooth paste. *** Adding a tea spoon of hot oil will make the onion fritters soft*** deep fry and remove it on a plate lined with paper towel.
- In a deep pan heat 1 table spoon of oil and then add all the ingredient listed under tempering stir for a minute and then add the curry mix which is resting on the counter. Cook it on high flame for about 10 minutes.
- Now add the onion fritters and cook for another 5 minutes.
- Garnish with some roasted fenugreek leaves.
If your kadhi is not sour add 1 inch of tamarind in 1/2 cup of hot water and add it to your curry while its cooking.
If your curry is too sour add milk and reduce the amount of water in proportion to the milk in the curry mix.
1 tea spoon of hot oil is the must to make the pakoras soft and spongy.
Thanks for Reading. Try It out and let us know how it was.