I have been away from the blog for a while; I need to get back into it. We are going to open it up with a nice vegetarian dish called Kadhi Pakora. Well, my take on Kadhi Pakora. I haven’t ever had them before, but I was surfing around looking at things and saw this recipe on Manjula’s Kitchen and realized I had almost everything to make this. So I have no idea how they are supposed to turn out or what you are really supposed to do with them, but I enjoyed them none the less.
Ingredients, this isn’t exactly Manjula’s recipe because I didn’t have everything, but it was close.
½ cup buttermilk
½ cup heavy cream
2/3 cup gram flour (besan)
6 cups water
Pinch of asafetida (hing)
1/2 teaspoon fenugreek seeds (mathi)
1/2 teaspoon cumin seeds
1 teaspoon turmeric
2 tbsp red chili flakes
2 bay leaves
4 curry leaves
1 teaspoon salt
1 1/2 cup besan (the recipe calls for 3/4 cup but mine was just water and it scared me so I added more until it became closer what I was used to, like a thin pancake batter. Maybe it is supposed to be super thin and watery?)
About 2/3 cup water
¼ teaspoon baking powder
½ teaspoon salt
Okay so I combined the buttermilk and cream in a bowl and added the turmeric and 3 cups of water together and whisked the hell out of it until it was smooth. Then on the stove in a pot a heated up some oil and added the cumin seeds, the fenugreek seeds and the asafetida (good lord this stuff smells SO BAD when it’s raw. It’s literally like someone’s butt got stuffed in your face). Once the cumin seeds pop I added the chili flakes, bay leaves and curry leaves. After that I poured in the wet mixture and mixed. It got really thick really fast once it boiled so I added the last 3 cups of water, then it got really thin really fast. I guess this is normal. I got it to a boil and let it simmer for an hour. While that was happening I moved on to the pakora.
Note: While this was cooking it was so odd. It started out smelling like dead foot from the asafetida, then for some reason began to smell like a pumpkin pie. Then it mellowed out and smelled like something I hadn’t smelled before but I wanted to eat. It was pretty odd.
I whipped the besan, water, salt and baking powder for a long time until it was smooth and kind of silky. I got a few cups of peanut oil hot on the stove and began spooning in little bits of it. It was hysterical. As soon as a spoonful went in it fluffed up and became this fat little puffball. I fried them in batches until they were brown and took them out.
So now I’m looking at the kadhi and the pakora. All the directions said the khadi should be thick; mine wasn’t that thick, it also said to put the pakora in the kadhi for 20 minutes. I’m skeptical of this but the hell with it. I revved up the rice maker and got some rice going. Then dumped the pakora into the kadhi and stirred. Amazingly enough, they stayed fluffy and sucked up a little bit of the kadhi but for some reaons, the kadhi became thick and silky after about 20 minutes of sitting there with the pakora in it.
The rice cooker popped and I scooped a big pile of rice onto the plate and covered it with this awesome sauce and dumpling mixture. Who knows how you are supposed to eat it but it worked perfectly like this.
One last thing: I also read you can dip vegetables in this batter like tempora and fry then. Cauliflower pakora here I come. This batter is amazing and has a wonderful flavor and texture since it isn’t wheat but channa dal.