Pakora Khadi

Ingredients

Khadi

• 1/2 cup besan 55 grams, also known as gram flour (3/4 cup, see yogurt)
• 1.5 cups plain yogurt 360 grams (500 g?)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 6 cups water 1.4 liters water (7 cups? See yogurt)
• 2 tablespoons oil I used and recommend mustard oil (normal oil, 1 tsp mustard seeds)
• 1/2 teaspoon methi seeds fenugreek seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon hing also known as asafoetida (alternative: garlic powder)
• 1 small red onion sliced thin (optional)
• 1 green chili chopped (optional)
• 1 tablespoon +1 teaspoon chopped ginger (or a table spoon ginger garlic paste)
• 1 tablespoon +1 teaspoon chopped garlic
• 1.25-1.5 teaspoon salt to taste
• 2 tablespoons chopped cilantro

Pakora

• Spinach / Palak - 2 Cups
• Onion - 1 medium
• Ginger Garlic Paste - 1 Tbsp
• Besan / Chickpea Flour - 2 Cups
• Red Chilli Powder - 1Tsp
• Coriander Seeds - 2 Tsp
• Salt - 1.5 Tsp
• Hing / Asafoetida - 1/4 Tsp
• Ajwain / Carom Seeds - 1/2 Tsp
• Roasted Cumin Powder - 1 Tsp
• Water - 1/2 Cup
• Oil to fry

Directions

Khadi

1. To a large bowl, add 1/2 cup besan (55 grams) and 1.5 cups (360 grams) yogurt. Make sure the yogurt is at room temperature. Whisk until besan and yogurt are well combined.
2. Add 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder and 1 teaspoon coriander powder and whisk until you have a lump free mixture.
3. Add 6 cups water (around 1.4 liters of water) and mix until it’s all mixed together. Set aside.
4. In a large and deep pan, add 2 tablespoons of mustard oil on medium-high heat. You can use any oil but mustard oil gives it a nice flavor.
5. Once the oil is hot (make sure oil is heated through else mustard oil gives a raw taste), add the methi seeds and cumin seeds. Let them splutter and then add hing.
6. Add the sliced onion along with chopped green chili and cook for 2 minutes. Then add the chopped ginger and garlic and cook for another 1 minute or so until the ginger and garlic start changing color.
7. Add the prepared besan-yogurt mixture into the pan. Now with heat on medium-high, stir continuously until the kadhi comes to a boil. Stir continuously until the kadhi comes to a boil, then lower the heat to low-medium and let it cook for around 30 minutes. Keep stirring it in between.
8. Add salt after the kadhi has been cooking for 15 minutes or so. While the kadhi is cooking, make the pakora.

Pakora

1. Add all the ingredients for pakora in a bowl and mix well.
2. Heat oil for frying to 400 F.
3. Take a scoop of pakora mix and add to oil. One scoop at a time.
4. Cook till Pakora’s are light golden. take them out and let them cool for few minutes.
5. Fry them again for crispy pakora’s till golden in color.