Savor The Taste Of Authentic Haryanvi Kadhi Pakora Today

Haryanvi Kadhi Pakora is a traditional dish featuring gram flour besan fritters, or pakoras, cooked in a tangy yogurt-based gravy. The kadhi is made by whisking yogurt with besan and spices, simmered to a thick, flavorful consistency. Deep-fried pakoras are then added to the kadhi, giving it a hearty texture. A tempering of mustard seeds, curry leaves, and dried red chilies is added to enhance the flavors. The dish is best served with steamed rice or roti. It’s a comforting, flavorful meal popular in Haryana.

Ingredients:

For the Kadhi:

• Yogurt (Curd): 2 cups (sour yogurt works best)
• Besan (Gram Flour): 4 tablespoons
• Water: 3 cups
• Turmeric Powder: 1/2 teaspoon
• Red Chili Powder: 1/2 teaspoon
• Salt: to taste

For the Pakoras (Fritters):

• Besan (Gram Flour): 1 cup
• Onion (finely chopped): 1 medium
• Green Chilies (finely chopped): 1-2
• Coriander Leaves (chopped): 2 tablespoons
• Cumin Seeds: 1 teaspoon
• Ajwain (Carom Seeds): 1/2 teaspoon
• Baking Soda: A pinch (optional, for fluffier pakoras)
• Water: to make a thick batter
• Salt: to taste
• Oil: for deep frying

For the Tempering (Tadka):

• Mustard Seeds: 1 teaspoon
• Cumin Seeds: 1/2 teaspoon
• Dried Red Chilies: 2-3
• Curry Leaves: 8-10 leaves
• Asafoetida (Hing): A pinch
• Oil or Ghee: 2 tablespoons

Step By Step Recipe For Haryanvi Kadhi Pakora:

1. Preparing the Pakoras:

• Make the Batter: In a mixing bowl, add besan, finely chopped onion, green chilies, coriander leaves, cumin seeds, ajwain, and a pinch of baking soda (if using). Add salt and mix. Gradually add water to make a thick batter. The consistency should be thick enough to hold shape when fried.
• Deep Fry the Pakoras: Heat oil in a deep frying pan. Once the oil is hot, drop spoonfuls of the pakora batter into the oil, making small fritters. Fry on medium heat until they turn golden brown and crispy. Remove the pakoras and drain them on a paper towel to absorb excess oil. Set aside.

2. Preparing the Kadhi Base:

• Whisk the Yogurt and Gram Flour: In a large mixing bowl, whisk together the yogurt and besan until smooth and lump-free. Gradually add water and mix well to make a smooth, lump-free mixture.
• Add Spices: Add turmeric powder, red chili powder, and salt to the yogurt-besan mixture. Stir well to combine.

3. Cooking the Kadhi:

• Simmer the Kadhi: Pour the yogurt-besan mixture into a large pan or kadhai. Turn on the heat to medium and bring it to a gentle boil, stirring continuously to prevent the kadhi from curdling. Once it starts boiling, lower the heat and let the kadhi simmer for about 20-25 minutes. Stir occasionally to avoid the mixture sticking to the bottom of the pan.
• Consistency Check: The kadhi will thicken as it cooks. Adjust the consistency by adding more water if needed. The kadhi should have a slightly thick but pourable consistency.

4. Adding Pakoras to the Kadhi:

• Add Pakoras: Once the kadhi has cooked and thickened, gently drop the fried pakoras into the simmering kadhi. Let them soak in the gravy for 5-10 minutes on low heat so that they absorb the flavors.

5. Preparing the Tadka (Tempering):

• Make the Tadka: In a small pan, heat oil or ghee. Add mustard seeds and cumin seeds, and let them splutter. Then add dried red chilies, curry leaves, and a pinch of asafoetida (hing). Fry for a few seconds until the spices release their aroma.
• Pour the Tadka: Immediately pour the prepared tadka over the kadhi pakora. Stir gently to incorporate the flavors.

6. Garnishing and Serving:

• Garnish with Coriander: You can garnish the kadhi with freshly chopped coriander leaves for added flavor.
• Serve Hot: Haryanvi Kadhi Pakora is best served hot with steamed basmati rice or jeera rice. You can also serve it with roti or paratha for a wholesome meal.

Key Tips for Making Haryanvi Kadhi Pakora:

1. Sour Yogurt: Use slightly sour yogurt for a tangy flavor in the kadhi. If your yogurt is not sour, leave it at room temperature for a few hours before making the dish.
2. Consistency of Kadhi: The kadhi should be smooth, lump-free, and slightly thick. Stir continuously while bringing it to a boil to prevent it from curdling.
3. Fluffy Pakoras: Adding a pinch of baking soda to the pakora batter will make them soft and fluffy. Ensure the batter is thick to prevent the pakoras from soaking up too much oil during frying.
4. Frying Pakoras: Fry the pakoras on medium heat to ensure they cook through and become crispy on the outside. If fried on high heat, they may remain undercooked inside.
5. Tadka for Flavor: The tadka adds the final burst of flavor to the kadhi. Ensure the mustard seeds and cumin seeds splutter well before adding other ingredients to release their full aroma.
6. Soaking Time: Allow the pakoras to soak in the kadhi for at least 5-10 minutes before serving. This softens the pakoras and lets them absorb the kadhi’s flavor.

Conclusion:

Haryanvi Kadhi Pakora is a hearty, comforting dish made with fried gram flour pakoras simmered in a tangy, spiced yogurt-based gravy. The tempering of mustard seeds, curry leaves, and dried red chilies enhances the flavor of the kadhi, making it a perfect meal when paired with rice or Indian bread. With its rustic flavors and satisfying texture, this traditional Haryanvi dish is perfect for a wholesome and delicious meal.