Haryanvi Kadhi Pakora: Tangy and Thick
🥘 Ingredients
- 2 cupsSour Buttermilk (Khatti Lassi)
- 1/2 cup for Kadhi, 1/2 cup for PakoraBesan (Gram Flour)
- 10-12 cloves, crushedGarlic
- Methi seeds (Fenugreek), Hing, Dry Red ChiliesWhole Spices
- for frying and temperingMustard Oil
👨🍳 Instructions
Step 1 (Kadhi Mix): Whisk buttermilk and 1/2 cup besan together until absolutely smooth. Add turmeric and 4 cups of water.
Step 2 (Pakoras): Make a thick batter of besan, chopped onions, salt, and red chili. Drop small portions into hot oil and fry until golden. Keep aside.
Step 3 (Cooking): Heat 2 tbsp oil in a large pot. Add methi seeds, hing, and dry red chilies. Pour the buttermilk mixture.
Step 4 (Boiling): Stir continuously on medium heat until it comes to a boil. This is important to prevent curdling.
Step 5 (Simmering): Reduce heat to low and simmer for 40 minutes until the raw smell of besan disappears and the kadhi thickens.
Step 6 (Garlic Tadka): Add the pakoras. Heat 1 tbsp oil, add the crushed garlic and sauté until dark brown. Pour this over the kadhi.
Step 7 (Serving): Serve with plain rice or bajra roti.
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