Healthy Kadhi Pakora

Ingredients (Serves 6 – 8)

For the sauce / kadhi

1. Yoghurt, medium sour  – 1.5 cup, whisked well

Besan – 1/4 cup + 1 tbsp

Water – 3.5 – 4 cups

Turmeric powder – 3/4 tsp

Chilli powder – 1/2 tsp

Salt – To taste

2. Sugar – 1 pinch, to balance the flavors

For the pakoras

3. Besan – 1 cup

Onion, chopped or sliced and halved – 1 – 1.5 cup

Potat0, grated – 1 medium (You can also add grated plantain (ethakka), 1/2 cup chopped spinach / palak etc)

Ginger – 1.5 tsp, finely chopped

Green chili – 2, finely chopped

Coriander leaves – 3 tbsp, finely chopped

Hing / asafoetida – 1 pinch

Yoghurt – 1 tbsp

Turmeric powder – 1/2 tsp

Chilli powder – 1/2 tsp

Ajwain / aymodakam  – 1/4 tsp

Kasoori methi – 2 pinches

Salt – To taste or as required

4. Water – 3 – 4 tbsp or as required to make a thick batter

Baking soda – 1 pinch

For  tadka

5. Ghee – 1.5 tbsp

6. Cumin seeds – 3/4 tsp

Fenugreek seeds / uluva – 1/2 tsp

Hing / asafoetida – 1 pinch

7. Onion – 1/2  cup, thinly sliced and halved

Garlic – 3 medium cloves, thinly sliced

8. Kashmiri chilli powder – 1/2 tsp

9. Cilantro – 2 tbsp, chopped

Method

1. In a saucepan, whisk the yoghurt really well. Add 1/4 cup + 1 tbsp besan, 3/4 tsp turmeric powder, 1/2 tsp chilly powder and 1/2 tsp salt. Whisk until there are no lumps. Add 3.5 – 4 cups of of water and whisk well.

2. Stir the yoghurt besan mix continuously and bring it to a boil over medium-high heat. Bring down the heat to low. Cook over low heat for 20 – 25 minutes, stirring in between, until thickened. The gravy will tend to thicken as it rests so adjust the consistency accordingly. Add 1 pinch sugar and salt to taste. Mix well.

3. Meanwhile make pakoras. Combine all the ingredients numbered 3 with your fingers or a spoon. Add 3 – 4 tbsp water  to make a  thick batter. Taste-check for salt. Add a pinch of baking soda and mix well. Set aside for 5 minutes.

4. Heat an appe pan / unniyappam pan over medium heat. Add 1/4 – 1/2 tsp oil in each cavity. Add small portions of the batter (around 2 – 3 tsp) to the oil using a spoon. Fry on both sides over low until cooked on the inside and browned outside, takes about 8 mts. Transfer to a plate. Repeat until the batter is used up.

5. Halve the cooked pakoras and add to the kadhi. Mix well. Cook on low heat for two minutes and switch off.

6. Heat 1 – 1.5 tbsp ghee in a small kadai over medium-high heat. Add cumin seeds and fenugreek seeds. Stir till fenugreek seeds turn reddish. Add a pinch of hing and mix well.. Next add onion, garlic and fry until they turn golden. Switch off the flame. Add 1/2 tsp kashmiri chilli powder, stir well and pour this over the gravy. Sprinkle cilantro. Keep covered for 10 minutes. Mix well. Serve with steamed rice, salad and pickle.