Kadhi Pakora Recipe
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1 chopped onion
1 chopped potato
½ cup chopped cauliflower
1 cup chick pea flour/gram flour
1 tsp finely chopped ginger
1 tsp cumin powder
1 tsp oregano dry/ajwain
½ tsp baking powder
salt to taste
½ cup water
oil for deep frying
2 cups yogurt
¼ cup chick pea/gram flour
½ tsp chili powder
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp turmeric
salt to taste
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How to make Kadhi Pakora
Sift the flour into a large bowl. Add the salt, chili powder, baking powder, cumin, ajwain and blend together well.
Pour in the water and beat well to form a smooth batter.
Add the prepared vegetable to the mixture, then remove with the tip of a sharp knife or a fork, carefully shaking of any excess batter.
Heat the oil in a large pan to 350-375°F/180-190°C, or until a cube of bread browns in 30 sec.
Using a slotted spoon, lower the battered vegetables into the hot oil, a few at a time and deep-fry, turning once.
Remove with the slotted spoon and drain thoroughly on paper towels.
- Beat yogurt and gram flour thick without any lumps.
- Heat the oil in pan, add mustard seeds, turmeric, chili powder and
- fenugreek seeds. Add yogurt mixture, bring to boil and
- simmer for about 10 minutes. Keep Stirring to prevent lumps.
- Add pakoras and simmer for about 5 minutes.
- Serve hot with rice.