Kadhi Pakora

Kadhi or Karhi  is an North Indian and Pakistani dish. It is a spicy dish whose thick gravy is based on chickpea flour (called Besan in Hindi) and contains vegetable fritters called pakoras, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti. Among the Sindhi people, its other is variety popular and often vegetables are also added.

India

In North India, pakodas are added to the chickpea gravy and sour yogurt is added to add flavour to it. They are eaten either with boiled rice or roti. In Rajasthan and Gujarat, it is usually served with khic?i, roti, parantha and rice. It is considered a light food. Rajasthani and Gujarati kadhi differs from the northern varieties. Traditionally, it is sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras and its consistency is slightly thinner than the kadhi made in the North. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. Variations on this basic dish includes the addition of certain vegetables, notably bhindi (okra) in which case it is known as bhinda ni kadhi.
The Sindhi diaspora in India usually make kadhi by first roasting the chickpea flour and adding vegetables to the chickpea gravy. Instead of yogurt, tamarind pulp is used to give it a sour taste.


Pakistan

In Pakistan, it is usually served with boiled rice and naan. Fish Karhi and Egg Karhi are also popular in Pakistan.

Kadhi Pakora

Ingredients

• 2 cups sour curd
• 1 cup water
• 2 tsp gram flour (besan)
• 1 tsp oil
• 1 tbsp ginger & green chilli paste
• 1 tsp cumin seeds (jeera)
• 1 tsp mustard seeds
• a pinch of asafoetida (heeng)
• 6 - 7 curry leaves
• Salt & black pepper powder (to taste)
• 2 dry red chillies
• 1/2 turmeric powder (haldi)
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala powder
• 1 tbsp chopped coriander (to garnish)

For Pakoras

• 1/2 cup gram flour (besan)
• 1 small onion (chopped finely)
• 1/4 tsp fruit salt or a pinch of soda-bi-carbonat
• 1 tsp dried fenugreek leaves (kasoori methi)
• Salt, black pepper and red chilli powder (to taste)

Method

• Mix all ingredients of Pakoras and add water to make a thick batter of dropping consistency.
• Shaped Pakoras stuff heat it in Oil until it get borwn in color.
• Add mustard seeds, cumin seeds, asafoetida, curry leaves, red chilli, turmeric powder and salt.
• Add chilli-ginger paste heat it for 5 mins.
• Beat curd, water and gram flour to make a smooth mixture.
• Add this mixture to masala, heat for 10 – 15 mins . Stir in between.
• Add the Pakoras to the kadi and heat it for 10 mins.
• Garnish with chopped coriander leaves. Serve with boiled rice / roti.