Kadhi Pakora

Kadhi Pakora is a delightful Indian dish featuring crispy chickpea flour fritters served in a tangy yogurt-based gravy. This kosher version is perfect for a hearty breakfast, combining flavors and textures that will please your palate.

Ingredients

• Chickpea flour (besan) - 100 grams
• Plain yogurt - 250 grams
• Water - 500 ml
• Turmeric powder - 1 teaspoon
• Red chili powder - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Salt - to taste
• Vegetable oil - for frying
• Onion - 1 medium, finely chopped
• Ginger - 1 inch, grated
• Garlic - 2 cloves, minced
• Cilantro - for garnish, chopped

Steps

1. In a bowl, mix the chickpea flour with water, turmeric powder, red chili powder, and salt to make a smooth batter. Set aside to rest for 15 minutes.
2. In a pot, heat some vegetable oil and add cumin seeds. Once they start to splutter, add the chopped onion, ginger, and garlic. Sauté until the onion is translucent.
3. Add the yogurt to the pot, stirring continuously to avoid curdling. Slowly add the remaining water and mix well. Bring the mixture to a gentle boil.
4. Once boiling, reduce the heat and add the turmeric powder, red chili powder, and salt to taste. Let it simmer for about 10 minutes, stirring occasionally.
5. In the meantime, heat oil in a frying pan for the pakoras. Drop spoonfuls of the rested chickpea batter into the hot oil and fry until golden brown. Remove and drain on paper towels.
6. After the kadhi has thickened slightly, gently add the fried pakoras into the gravy. Let them simmer together for an additional 5-10 minutes.
7. Garnish with chopped cilantro before serving. Enjoy your Kadhi Pakora with steamed rice or flatbreads.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in protein from chickpea flour, supporting muscle health.
• Contains probiotics from yogurt, promoting gut health.

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