Prep Time: 5 minutes | Cook Time: 40 minutes | Total Time: 45 minutes
Course: Main course | Servings: 4
Difficulty level: Easy
Ingredients
For the kadhi
- 240 g Curd (dahi), sour, whisked
- 36 g Besan
- 68 g Onion, chopped
- 8 g Ginger, fresh, finely chopped
- 8 g Garlic, finely chopped
- 4 g Green chillies, finely chopped
- 12 ml Cow Ghee
For the pakoras
- 100 g Onion, sliced
- 40 g Besan
- 4 g Green chillies, finely chopped
- 8 g Coriander leaves, finely chopped
- 0.6 g Carom seeds (ajwain)
- 1.2 g Salt
- 125 ml Sunflower oil, for frying
For the tempering
- 1.2 g Cumin seed / jeera, whole
- 0.6 g Rai / sarson / mustard seed, whole
- 0.4 g Fenugreek seed / Methi dana, whole
- 2 g Dried chillies, whole
- 2 g Dried chillies, powdered
- 1.32 g Turmeric / haldi
- 1.32 g Coriander seeds - whole / ground, powdered
- 1 g Garam Masala
- 4 g Salt
To serve
- 6 g Coriander leaves, finely chopped
Instructions:
For the kadhi
- In a large bowl, whisk curd and besan until completely smooth. Add turmeric, coriander powder, salt, and 3 cups of water gradually while whisking continuously to avoid lumps.
- Heat ghee in a deep heavy-bottomed pot. Add cumin, mustard seeds, fenugreek seeds and whole dry red chilli,. Allow spices to crackle gently.
- Add chopped onions and sauté until lightly golden. Add ginger, garlic, and green chilli and cook for 2 to 3 minutes.
- Pour in the curd-besan mixture while stirring continuously. Bring to a gentle boil, then reduce heat and simmer uncovered for 35 to 40 minutes, stirring occasionally. Add salt to taste. The kadhi should develop a deep flavor, rich yellow colour and creamy texture.
For the pakoras
- Combine sliced onions, besan, green chilli, coriander leaves, ajwain, and salt. Mix thoroughly. Add minimal water only if required. The batter should remain thick and cling to the onions.
- Heat oil in a frying pan. Once hot, drop small balls of the batter into the oil. Allow pakoras to fry, stirring occasionally. Once cooked to a golden brown, remove pakoras from oil using a strainer / slotted spoon.Transfer cooked pakoras into the boiling kadhi. Simmer kadhi for 5-7 minutes, allowing the pakoras to soak liquids from the kadhi. Add garam masala and turn off the flame.
To serve
- In a tadka dish, heat 1 tbsp of ghee. Add cumin seeds and allow them to crackle. Add red chilli powder and turn off the flame.
- Transfer the cooked kadhi to a serving dish. Top with tadka and chopped coriander. Serve hot.
Nutrition (Per Serving)
Calories: 210 kcal | Protein: 8 g | Carbohydrates: 18 g | Fat: 12 g | Fiber: 5 g