- 2 cups Yogurt
- 1/2 cup besan (chickpea flour or gram flour)
- 1 tsp turmeric powder
- salt (optional)
- 2 tbps oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- Pinch of asafoetia hing
- 2 dry red chilies
- 1 small onion chopped
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 1 red onion chopped
- 2-3 tbsp cilantro (coriander) leaves finely chopped
- ½ tsp carom seeds
- 1 tsp red chili powder
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp amchur powder (mango powder)
- Salt (optional)
- 1 cup besan flour or chickpea flour
- Pinch baking soda
- Oil for frying
For Tadka and garnishing: (tadka is known as “tempering.” It is the technique in which whole or ground spices are briefly roasted in oil or ghee (clarified butter) in order to release their essential oils, thus making their flavor more aromatic.)
- 1 tbsp ghee or oil
- ½ tsp cumin seeds
- 2-3 red chilies whole
- 10-15 curry leaves
- ½ to 1 red chili powder
- ½ tsp Shivani's Kitchen garam masala spice blend
- ¼ cup chopped coriander leaves
Let's make it!
1. In a mixing bowl add the yogurt and whisk until smooth. To this, add the chickpea flour (besan), salt, and turmeric powder and whisk again until smooth.
2. Add 5 cups of water and mix until well combined. Set aside.
3. First tempering: Use a cooking pot, add oil, once hot add the mustard seeds. When the seeds start to splutter add hing, cumin seeds, and fenugreek seeds.
4. Once the seeds become light brown add the onions with some salt and sauté until onions are translucent.
5. Stir in the ginger-garlic and cook until they smell cooked.
6. Lower heat, give the yogurt mixture a quick stir, and then add it. Mix until well combined.
7. Increase heat slowly to medium and let the mixture come to a boil while stirring continuously to prevent it from sticking.
8. Lower heat, cover, and simmer for 15-20 mins.
As the kadhi simmers, it will thicken and the color deepens. If you feel the need add more water, add ½ cup at a time (for total of 1 cup).
Simmer the kadhi. The more the kadhi simmers the better it will taste. Make sure to stir and adjust water as needed.
Let's make the pakoras!
2. Let this mixture sit for 5-10 mins.
3. Add besan and mix again. Add about 1/2 cup of water to make a batter (not too thick or too runny).
4. Add a generous pinch of baking soda and mix a few times. This helps make the pakoras light and fluffy.
5. Heat oil in a deep frying pan on medium heat. Once hot add 1-2 tbsp of hot oil. Test oil by dropping batter to oil. When it floats to the top the oil is ready for frying.
6. Mix batter well and scoop the batter into the hot oil.
7. Fry on medium heat. Flip when the batter is golden. Cook both sides until golden brown.
8. Drain and remove access oil by placing it on paper towel. Keep aside.
9. Before serving, add the pakoras to the Kadhi and bring the Kadhi to a boil. Simmer for 10 mins for the pakoras to soak in the Kadhi.
While the pakoras soak to make the Second tempering.
1. Add oil in a pan and once hot, add cumin seeds, allow these to splutter. Turn the heat to low and add rest of ingredients red chili powder, Shivani's garam masala, whole red chilies, and curry leaves.
2. Mix well. Make sure you don't burn the spices.
Put the the Kadhi in a serving bowl and add the second tempering to the Kadhi and garnish with some cilantro and your dish is ready!! So very delicious!
Serve Kadhi warm with steaming hot basmati rice along with green chutney or pickles. As an alternative substitute vegetables instead of pakoras.
All Shivani's Kitchen Spice blends are salt-free and gluten-free! Proudly made in Nova Scotia, Canada.