By Ritu Chaturvedi: Kadhi Pakoree is a very popular regional dish from North India with many variations in the recipe across the different states like Punjab, Rajasthan and Gujarat. Ritu explains that in North India, this is a must during weekends and also at mealtimes on days preceding a wedding or any special occasion. The Punjabi kadhi is thicker than its Gujarati counterpart with gram flour dumplings or pakoree. According to her, if you know how to make Kadhi and Kheer (an Indian dessert), you can easily become an expert in Indian cooking. So here’s to Kadhi Pakoree and hoping that you become half an expert on Indian cooking!
Yellow Kadhi Pakoree with White Rice
For Pakoree or dumplings:
- 1 cup gram flour or besan, sifted to remove lumps
- ½ tsp salt
- pinch of fruit salt
- 1 cup white oil for deep frying
- 1 cup yogurt
- 3 tbsp gram flour
- 1 tbsp ghee or clarified butter
- 1 tsp cumin seeds
- a pinch of asafetida
- 3-4 curry leaves
- 1 ½ tsp salt to taste
- 2 tbsp ginger, freshly grated
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp dry coriander powder
- 1 tsp lime juice, freshly squeezed
- fresh coriander leaves
For making Pakoree:
- Place all the ingredients listed for Pakoree in a bowl and make a batter with enough water. Beat it well. (The trapped air is what will make the batter light and fluffy. Solid dumplings do not taste nice.)
- Heat oil in a shallow frying pan. Drop dollops of the batter into the hot oil, either with a dessertspoon or with your fingers – they shouldn’t touch each other. Fry until golden brown. Keep aside.
For making Kadhi:
- Place the yogurt in a bowl. Add sifted gram flour and beat together to make a smooth batter. Add salt, turmeric and water. Mix well.
- Heat oil in a pan and add cumin seeds, ginger and asafoetida powder. As soon as the cumin seeds begin to splutter add the yogurt mixture. Add dry coriander powder and chilli powder.
- Bring to boil stirring frequently, until it stops trying to rise and boil over. Turn heat down to medium.
- Put the Pakoree in the low heat and let it cook for some time. Add lime juice and chopped fresh coriander leaves. Serve with hot steamed Rice.
[This recipe and story is exclusive to FoodeMag dxb]