Making Pakora Kadhi without Onion and Garlic

Today, I will be making Pakora Kadhi without using onion and garlic. Let’s start by preparing the batter for the pakoras.

Ingredients:

• 1 cup gram flour (besan)
• 1/2 teaspoon salt
• 1/2 teaspoon carom seeds (ajwain)
• Water, as needed
• 500 grams yogurt
• 2 1/2 cups gram flour (for kadhi)
• 1/2 teaspoon salt (for kadhi)
• 1/2 teaspoon turmeric powder
• 4 cups water
• Mustard oil, for frying and cooking
• 2 bay leaves
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida (hing)
• 2 dried Kashmiri red chilies
• 1/2 teaspoon Kashmiri red chili powder
• 1/2 teaspoon fenugreek leaves (kasuri methi)
• Fresh coriander leaves (optional, for garnish)

Method:

Preparing the Pakora Batter:

1. Mixing the Batter:
   • Take 1 cup of gram flour in a large bowl.
   • Add 1/2 teaspoon salt and 1/2 teaspoon carom seeds.
   • Gradually add water while mixing continuously until a smooth batter is formed. Mix for 2-3 minutes to make the batter light and fluffy.
2. Checking the Batter:
   • To check if the batter is ready, drop a small amount into a glass of water. If it floats, the batter is ready; if it sinks, it needs more mixing.

Preparing the Kadhi Mix:

3. Mixing the Kadhi Ingredients:
   • In a large bowl, combine 2 1/2 cups gram flour, 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, and 500 grams of yogurt.
   • Blend the mixture well for 8-10 minutes until smooth and free of lumps.
   • Add 4 cups of water and mix well again. Set aside.

Frying the Pakoras:

4. Frying the Pakoras:
   • Heat a kadhai (deep pan) and add mustard oil for deep frying.
   • Once the oil is hot, dip your fingers in water, take small portions of the batter, and drop them into the hot oil.
   • Fry the pakoras on medium flame until golden brown on both sides. Remove and set aside.

Making the Kadhi:

5. Preparing the Kadhi Base:
   • Remove excess oil from the kadhai, leaving about 1-2 tablespoons.
   • Add 2 bay leaves and 1 teaspoon cumin seeds to the hot oil and let them brown slightly.
   • Add 1/4 teaspoon asafoetida and 2 dried Kashmiri red chilies (broken in half).
6. Cooking the Kadhi:
   • Add the gram flour and yogurt mixture to the kadhai, stirring continuously to avoid lumps.
   • Cook on medium flame for 5 minutes, stirring continuously until the mixture thickens and comes to a boil.
7. Adding the Pakoras:
   • Add the fried pakoras to the kadhi and mix well.
   • Cook on high flame for another 2 minutes.
   • Add 1/2 teaspoon fenugreek leaves and fresh coriander leaves (optional), and mix well.

Final Touch:

8. Preparing the Tadka:
   • In a small pan, heat 1 tablespoon oil.
   • Add 1/2 teaspoon Kashmiri red chili powder and mix well.
   • Pour this tempering over the kadhi and mix.
9. Serving:
   • Serve the hot Pakora Kadhi in a large bowl.
   • Garnish with more fresh coriander leaves, if desired.

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