indianutama· 4 porsi

Kadhi Pakora

Name: Kadhi Pakora
Cuisine: indian
Ingredients: 200 g besan (gram flour), divided; 250 g full-fat yogurt, whisked; 1 L water; 1 tsp turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 1/2 tsp fenugreek seeds; 1 tsp cumin seeds; 1 tsp mustard seeds; 2 dried red chilies; 10-12 curry leaves; 2 tbsp ghee or oil; 1 large onion, finely chopped; 1 tbsp ginger-garlic paste; Salt to taste; Oil for deep frying; 2 tbsp chopped cilantro for garnish

Bahan

200 g besan (gram flour), divided
250 g full-fat yogurt, whisked
1 L water
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp fenugreek seeds
1 tsp cumin seeds
1 tsp mustard seeds
2 dried red chilies
10-12 curry leaves
2 tbsp ghee or oil
1 large onion, finely chopped
1 tbsp ginger-garlic paste
Salt to taste
Oil for deep frying
2 tbsp chopped cilantro for garnish

Cara Membuat

1Make pakora batter: mix 100 g besan with 1/4 tsp turmeric, 1/4 tsp chili powder, salt, and ~80 ml water to form thick batter. Rest 10 minutes.
2Heat oil for deep frying. Drop spoonfuls of batter; fry until golden and crisp. Drain on paper towels.
3Whisk yogurt with remaining 100 g besan, 1 L water, turmeric, chili powder, coriander powder, and salt until smooth, no lumps.
4Heat ghee in heavy pot. Add fenugreek, cumin, mustard seeds; let splutter. Add dried chilies and curry leaves.
5Add chopped onion; sauté until golden brown. Stir in ginger-garlic paste; cook 1 minute until raw smell disappears.
6Pour yogurt-besan mixture slowly, stirring constantly to prevent curdling. Bring to boil, then reduce heat.
7Simmer uncovered 20-25 minutes, stirring occasionally, until kadhi thickens and raw besan taste disappears.
8Gently add fried pakoras; simmer 5 minutes until they absorb gravy and soften slightly.
9Adjust salt. Garnish with cilantro. Serve hot with steamed basmati rice.

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