Kadhi Pakora – savoury dumplings in yogurt sauce

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Kadhi Pakora is one the comfort dishes to make during cold winter months because it is best served hot or warm. I really love to make it because its quick and hardly demands extra ingredients. You would find most of the ingredients in an Indian household. But, in case if you do not have everything on hand, you can always plan ahead to make it. It has slight tanginess from the yogurt and lemon and creaminess from the yogurt and chickpea flour. By the way chickpea flour is also gluten free. 


Let’s talk about how it is prepared.



1 cup Chickpea flour or besan

2 tsp red chili powder

1 tsp turmeric powder

Pinch of baking soda

Salt to taste

¼ cup finely chopped onions

Oil for deep frying

The yogurt gravy – Kadhi

1 cup yogurt

2 tbsp chickpea flour or besan

3 tbsp oil

1 tsp cumin seeds

1 tsp mustard seeds

Pinch of asafetida

1-2 whole red chilies

2 tsp Red chili powder

1 tsp turmeric powder

Salt to taste

2 tsp  kasuri methi (dried fenugreek leaves) optional

Juice from ½ a lemon

Cilantro leaves to garnish

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Take chickpea flour in a bowl, add the dry ingredients and finely chopped onions and add some water to make a thick consistency. I would say start with little water then add more if you need more after mixing it and if the batter does not come together.

We do not want runny batter. These would be the dumplings for the gravy. Heat some oil in a deep pan on medium flame, one by one with the help of a spoon drop dollops of batter and deep fry these dumplings until they have nice light golden color to them. Do not keep the oil very hot otherwise they will brown quickly but will not cook from inside and stay raw.

Remove them on absorbent paper.

Meanwhile, in another pan heat up some oil at slow to medium range; add cumin seeds and mustard seeds. Let them crackle and then add asafetida if you have some on hand, if you do not have its okay. Also, if you want to make it gluten free then please do not use asafetida. Add some whole red chilies to it. And, immediately add the whisked yogurt mix with chickpea flour. Add about 1 ½ of cup water. Mix it well.

Add some red chili powder, turmeric powder and salt to taste. Let it cook for few minutes and keep stirring it once in awhile. Add crushed dried fenugreek leaves. If the gravy thickens up too much then you can add some water. Eventually , it will thicken up after its done.

Keep the flame slow. Add the dumplings and let it cook for couple of more minutes. If you are not ready to serve it immediately then add dumplings only when you are ready to serve in order to keep them from not becoming soggy.

10 minutes before you are ready to serve; warm up the gravy along with the dumplings. At the end, add some lemon juice and garnish it with cilantro leaves.

Serve it hot with Basmati rice or any type of bread like naan or roti. Enjoy!

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