How To Make Kadhi Pokhara(fritters)

 Ingredients

For yogurt slurry

1.5 cups sour yogurt (whole fat) or sour yogurt, 375 grams

Add 3 cups of water or as required.

 2Teaspoon red chili powder or red chili

Turmeric Powder Tea (Ground Turmeric)

 Teaspoon hot spice powder

 1 click hang (hung)

Add 1 to 1.5 teaspoons salt or as required.

 8 tablespoons gram flour (basin), 40 grams

8 tablespoons gram flour (basin), 40 grams

For onion fritters

 1 cup finely chopped onion (tightly packed) or 2 medium to large onions or 150 grams

 1 cup basin (gram flour)

 Red chili powder teaspoon

 Teaspoon hot spice powder

Half a teaspoon of carom seeds (celery)

Add 2 to 3 teaspoons of salt or as required.

Add 2 cups water or as required.

 Mustard oil or sunflower oil or any neutral oil - for shallow frying or deep frying

For kadhi

1 cup chopped onion or 1 small to medium onion

 1 tablespoon chopped ginger

1 to 1 tablespoon chopped garlic

8 to 10 fenugreek seeds (fenugreek seeds)

 2 green chilies - chopped or 1 teaspoon cerano pepper

2. Dried red chilies - broken and seeds removed.

 1 teaspoon cumin

 1 click hang (hung)

 8 to 10 curry leaves or 1 spray curry leaves

2 tablespoons mustard oil or sunflower oil or any neutral oil

Instructions

 Making yogurt clay

Take sour yogurt in a bowl and stir well until smooth.

Mix gram flour, red chili powder, turmeric powder, garam masala powder and salt in the curd.

Stir and mix everything again.

Add 3 cups of water and stir again.

cook well to make a smooth mixture without lumps. If there are lumps, break them with a wire spatula or fingers. Set aside the yogurt slurry.

You can use a blender to make this mixture, but make sure you don't overdo it. You will get butter instead of yogurt.

Making Pokhara for curry

Take gram flour in a bowl and add caramel seeds, red chili powder, hot spice powder and salt.

Add 1 cup finely chopped onion.

Mix everything well and cover and set aside for 30 minutes.

This will allow the onion to release its water into the mixture. Depending on the amount of water in the onion, the mixture will be very moist or almost moist.

Then add water as required and make a thick batter. I added 2 cups of water.

Heat oil in a frying pan or skillet. Let the oil heat to medium. Then, with a spoon, carefully dip the batter in the oil.

When the fritters are partially cooked, turn them over and fry on the other side.

Fry the dumplings until crispy and golden.

Remove the fried dumplings and place on a kitchen paper towel to absorb excess oil. Fry the dumplings in the middle like this. When done, set them all aside.

Making kadhi

Heat the mustard oil in another pan or skillet. Be sure to use a large pot at the bottom so that the curry does not spread during boiling.

Add cumin seeds, fenugreek seeds and mix well. Let the cumin seeds crackle and let the fenugreek seeds change color. Fry on low heat, so that these spices do not burn.

Add chopped onion. Fry on low to medium heat for 3 minutes.

Then add ginger, chopped garlic and chopped green chilies. Stir and fry for a minute.

Now add curry leaves, dried red chilies (half or broken and seeds removed). Fry on low heat for one minute.

Then add yogurt powder.

Stir very well.

Turn the heat to medium and bring the curry to a boil. Stir frequently so that the bottom is not brown. The curry will take about 14 to 16 minutes to cook.

Once the curry has boiled, reduce the heat and simmer for another 6 to 7 minutes. It will be difficult.

If the curry becomes too thick, add a little warm water.

Making khadi Pokhara(fritters)

Now add onion fritters in the curry and stir lightly.

Cover with a lid and let the onion dumplings soak in it for 8 to 10 minutes.

Finally sprinkle hot masala powder.

Serve curry dumplings with boiled rice or cumin rice, add a few teaspoons of ghee. You can also eat curry with roti or paratha

Notice

 Curd (yogurt): 

Use whole fat sour yogurt or sour milk yogurt for curry recipe. If the yogurt is not sour then the curry will not be sour but the taste will still be good. Keep the yogurt at room temperature for a few hours to make it sour. Alternatively, when the dish is cooked, add 1 to 1 teaspoon of amchur powder (dried mango powder) or a little lemon juice.

fats  

If possible, use mustard oil for onion fritters and curry. Mustard oil gives a sharp taste and flavor. If you do not have mustard oil, use neutral oil like sunflower oil.

Baking pakoras:

 You can cook pakoras instead of frying them. Bake them in a preheated oven at 180 degrees Celsius until the fritters are crispy and golden. Put 1 to 2 tablespoons of oil in the batter for baking and do not wet it too much but keep it slightly wet and do not dry it.

Curry leaves:

 Don't skip the curry leaves, as you will find that there is something wrong with the curry recipe. However, if it is not available, skip adding them.

Gram flour

 Use good quality gram flour (basin). You can also use gram flour instead of gram flour.

Preparation:

 Onion fritters can be prepared first and put aside.

Cooking Khadi:

 Use a large pot at the bottom to make curry dumplings. Curry foam comes out during cooking and it can come out if you use a small pot.

Pakora texture :

 Add some more water to make soft fritters. In this case, put fritters in the curry before serving. If put in the curry first, the fritters become very soft and smooth. Some people do not like soft pakoras in Punjabi. In this case, the dumplings can be a little stiff - so add a little water to the flour.