Kari Pakora Recipe by Food Fusion | Authentic Kadhi with Gram Flour Fritters | RHF (Recipe)
Learn how to make Kari Pakora with Food Fusion’s easy-to-follow recipe. This traditional dish features spiced yoghurt curry and crispy gram flour fritters, perfect for any occasion.
Kari Pakora Recipe | Kadhi Pakora | Food Fusion Recipe
Introduction
Kari Pakora, a delightful combination of spiced yoghurt curry (Kadhi) and crispy gram flour fritters (Pakoras), is a staple dish in many households across the Indian subcontinent. Food Fusion brings you a simple yet authentic recipe that captures the essence of this traditional dish. Whether you're making it for a special occasion or just a comforting meal, this Kari Pakora recipe is sure to satisfy.
Improved Recipe
Ingredients
For the Kari (Yoghurt Curry):
- Gram Flour (Besan): 1 Cup
- Sour Yogurt: ½ kilogram
- Cooking Oil: 3 tablespoons
- Bay Leaves: 10-12
- Cumin Seeds: ½ teaspoon
- Ginger-Garlic Paste: 1½ tablespoons
- Red Chili Powder: 1 tablespoon
- Turmeric Powder: 2 teaspoons
- Salt: ½ tablespoon
- Water: 2½ Cups
For the Pakoras (Fritters):
- Gram Flour (Besan): 2 cups
- Salt: 1 teaspoon
- Baking Soda: ¼ teaspoon
- Water: 1 cup
- Crushed Dried Coriander: 1 tablespoon
- Red Chili Powder: 1 teaspoon
- Green Chilies: 2, finely chopped
- Onion: 1 medium, finely chopped
- Chopped Green Coriander: ¼ tablespoon
For the Tadka (Tempering):
- Cooking Oil: ¼ cup
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, finely chopped
- Whole Red Chilies: 5-6
- Cumin Seeds: 1 teaspoon
- Curry Leaves: 8-10
Method
1. Preparing the Kari (Yoghurt Curry):
- In a frying pan, dry roast 1 cup of gram flour (besan) on low heat until it becomes aromatic and loses its raw smell. Set aside.
- In a large mixing bowl, combine the roasted gram flour with sour yogurt and 1½ cups of water. Whisk well to ensure there are no lumps.
- In a saucepan, heat 3 tablespoons of oil over medium heat. Add bay leaves, cumin seeds, ginger-garlic paste, red chili powder, turmeric powder, and salt. Sauté for a few minutes until fragrant.
- Add ¼ cup of water to the pan and cook for 3 minutes.
- Slowly pour in the yogurt-gram flour mixture, stirring continuously to prevent lumps.
- Add an additional 2 cups of water and bring the mixture to a boil while stirring.
- Once it starts boiling, reduce the heat to low, cover the saucepan, and let it simmer for 2½ hours, stirring occasionally to prevent sticking.
2. Making the Pakoras (Fritters):
- In a large mixing bowl, combine 2 cups of gram flour, salt, baking soda, and water. Mix to form a smooth batter.
- Add crushed dried coriander, red chili powder, finely chopped green chilies, chopped onion, and green coriander to the batter. Mix well.
- Heat oil in a frying pan over medium heat. Drop spoonfuls of the batter into the hot oil and fry until the pakoras are golden brown and crispy. Drain on paper towels and set aside.
3. Preparing the Tadka (Tempering):
- In a small frying pan, heat ¼ cup of oil. Add the chopped onion and sauté until semi-transparent.
- Add finely chopped garlic and fry until light golden.
- Add whole red chilies, cumin seeds, and curry leaves. Fry for another minute until the spices release their aroma.
4. Final Assembly:
- Add the fried pakoras to the simmering Kari and cook for a few more minutes.
- Pour the prepared tadka over the Kari Pakora.
- Serve hot with naan or steamed rice.
Calories Information
- Calories per serving (approximately 100g): 300-350 kcal
Health Benefits and Precautions
Health Benefits:
- Protein-Rich: The gram flour (besan) in pakoras provides a good source of protein, while yogurt offers beneficial probiotics.
- Spices and Herbs: The spices used in Kari Pakora aid in digestion and boost the immune system.
Precautions:
- Moderate Consumption: Due to the deep-fried pakoras and rich yogurt curry, it's best to consume Kari Pakora in moderation, especially if managing cholesterol levels.
Best Time and Season to Use:
- Best for: Lunch or dinner during cooler seasons, as the warming spices and rich flavors make it a comfort food.