Kadhi Pakora Recipe

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Pakoras:

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

Kadhi:

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.