Culinary Skills, Kills, and Thrills

August 29, 2010

Kadi Pakora

Filed under: Uncategorized — 2BigChefs @ 10:02 pm

It was a lazy Sunday for me, but MasterChef was swarmed with work. While he sat at his desk working, look what I came up with:

Now that I got you salivating, let me get into the details about this simple North Indian dish.

What you need:

Besan/gram flour – 1.5 cups
Yoghurt – 0.5 cup
Water – 2 cups
Chopped onion, garlic, ginger, green chillies
Dried red chilly, jeera, curry leaves
Turmeric powder, red chilly powder, heeng, methi powder

What you do:

In a bowl, mix 0.5 cup besan, yoghurt, water, Turmeric powder, red chilly powder, heeng, methi powder, powdered jeera and set aside. It should be mixed well enough so that there are no lumps in the bowl. The mixture should be really watery.

Now, let’s work on the pakoras. To the chopped onion, garlic, ginger, green chillies, add jeera, 0.5 cup besan, baking soda (optional), and a little water. Combine this well enough such that there are no besan lumps and the whole thing is a thick paste. Heat some oil in a wok and drop dollops of this paste into it and fry until they are golden brown. These are the pakoras. Some like to add peas or potatoes to the pakoras while some like it plain. This is entirely up to you. Place the pakoras in some tissue paper to get rid of the excess oil.
To the remaining oil (which is hopefully just a teaspoon or so) in the wok, add dried red chilly, jeera, curry leaves and splutter them. Now add the kadi mix into this wok and cook until the raw flavour of besan wears off. Now add the pakoras into the wok and cook for a while until the gravy becomes thick.
Add salt to taste and serve kadi along with steaming hot rice. If you are not planning to eat immediately, it is always a good idea to not add the pakoras into the wok and cook. Since the pakoras have oil and besan, it tends to “drink” all the gravy you initially planned for the dish. I learnt that the hard way. 🙂
— OddChef


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