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Yogurt With Vegetable Fritters (Kardhi Pakora)

Curry Dish
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Description

A tasty dish with yogurt and fritters that can be served with white rice, roti or naan.

Recipe Information for Yogurt With Vegetable Fritters (Kardhi Pakora)

Kardi Pakora is an extremely popular cuisine in the Indian subcontinent. This is a Punjabi kadhi recipe that  is made of gram flour, mildly spicy yogurt, and potato and onion fritters. A tasty dish that can be served with white rice, roti or naan.

List of ingredients for Yogurt With Vegetable Fritters (Kardhi Pakora):

For the Fritters (Pakoras)

  • 1 large, thinly sliced onion
  • 2 large, thinly cut potatoes
  • ½ to ⅔ cup gram flour (Besan)
  • 1 teaspoon salt
  • 1 tablespoon Carom seeds 
  • Red chili flakes for taste
  • 1 teaspoon Coriander powder
  • 1 teaspoon cumin seeds 
  • 2 tablespoon coriander leaves 
  • 1 tablespoon olive oil or ghee
  • ¼ cup of water or as as required
  • Oil for frying

For Besan Kadhi

  • 1 cup gram flour
  • 1 kg yogurt 
  • 2 litre Water 

For the Kadhi Masala

  • 1/2 cup mustard oil 
  • 1/4 cup ghee
  • 2 Large onion
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon black mustard seeds
  • 1 teaspoon dry fenugreek seeds) 
  • 1 teaspoon yellow mustard seeds 
  • 1 teaspoon cumin seeds 
  • 4 to 6 red whole chillies 
  • 1.5 tablespoon salt (check the salt in the end)
  • 2 teaspoon turmeric powder
  • 2 teaspoon red chili powder 
  • 1 teaspoon coriander powder 

For the Tadka

  • 3 tablespoons olive oil or ghee
  • 5 red chillies 
  • 5 garlic cloves
  • 8 to 10 curry leaves 
  • Fresh coriander leaves for garnishing

Preparation Steps for Yogurt With Vegetable Fritters (Kardhi Pakora):

01In a mixing basin, combine all of the pakora ingredients and mix thoroughly. Make a thick, sticky batter by adding a little water at a time. If you add too much water, the pakoras will get softer.

02Heat the oil in a wok for frying the pakoras. Cook equally from both sides after adding the pakora batter. On a medium-high flame, fry the pakoras in hot oil. Set aside on a kitchen towel so that the oil drains.

03Heat olive oil/ghee and mustard oil in a heavy-bottomed pan over medium heat.

04Add thinly sliced onions after the pan is good and heated. Cook until the sauce is slightly golden. Remove the onions from the pan and pour them in a blender.

05Add cumin, fenugreek, yellow and black mustard seeds, and red whole chilies in the same oil, then add the ginger-garlic and simmer for 1-2 minutes or until the strong scent has gone away.

06Add the onion puree that we blended to the spices and cook over medium heat until everything is well combined.

07Add salt, turmeric, chili powder, and coriander powder. Cook till the masala curry is fully cooked and oil rises to the top.

08In a large mixing bowl, add gram flour and yogurt (room temperature). Combine and mix well making sure there are no lumps. 

09Mix the prepared gramme flour and yogurt mixture into the masala curry thoroughly.

10Bring curry mixture to a boil over medium-high heat. Stir constantly to prevent the mixture from sticking to the pan.

11Add 2 liters of water to simmer in the curry mixture for 2-3 hours on medium-low heat. It grows richer and tastier as it cooks longer over low heat.

12Make sure the curry mixture remains thick. Add extra water if it becomes too thick.

13Once the oil comes to the top. This means it is not cooked properly.

1415 minutes before serving the kadhi, add the fritters. As the fritters are dipped in they will absorb all the flavours. After adding the fritters, do not fry the kadhi because it would get too soft.

15Garnish with coriander leaves.

16In a pan fry all the tadka ingredients well and pour the sizzling mixture on top of the kadhi. Serve with white rice, roti, or naan.

Your delicious vegetable fritters are ready!!!

 

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