How can you resist this delicious finger licking kadhi with boiled basmati rice.
Ingredients for pakora:
1 cup gram flour
1/2 red onion finely chopped
1/2 teaspoon caraway seeds
salt to taste
1/2 teaspoon minced ginger
2 chopped green chillies
1 teaspoon dry fenugreek leaves(kasoori methi)
1 teaspoon coriander powder
Mix all of this with some water so the batter is thick enough to fry in a deep fryer or a deep dish with oil.
Now for the Kadhi
24-30 oz plain yogurt
3-4 tablespoons gram flour
1/2 chopped red onions
pinch of asafetida
salt
few fresh curry leaves
1 teaspoon cumin seeds
1/4th teaspoon fenugreek seeds
2-3 cloves
2 chopped green chillies
1/2 teaspoon turmeric powder
Tempering
1 tablespoon ghee
2-3 dry red chillies
curry leaves
1/4th teaspoon degi red chilli powder
In a big stockpot pan , add 2 tablespoons unsalted butter. Now add the cumin seeds , fenugreek seeds, cloves , asafetida then add onions and green chillies let it cook till golden brown.
In a mixing bowl whisk the yogurt with gram flour and salt till blended properly.
Now this mixture should be added to the stockpot with the seeds and fried onions. Then add the turmeric powder and add 3-4 cups of water, keep stirring and let it boil till the kadhi thickens and add the pakoras to this.
At last add the tempering and garnish with chopped cilantro.
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