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Restaurants›Amritsari Kulcha Hut - Indian Bistro Barrie›Kardhi Pakorda Recipe

Kardhi Pakorda Recipe

Name: Amritsari Kulcha Hut - Indian Bistro Barries Kardhi Pakorda Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.25 cups gram flour (besan); 1 cup onion; 0.5 cup potato (optional); 0.5 cup spinach or chopped cilantro; 1 tbs green chillies; 1 tsp ginger (grated); 1 tsp garlic (minced); 0.5 tsp ajwain (carom seeds) or cumin powder; 0.25 tsp turmeric powder; 0.5 tsp red chilli powder; 1 tsp salt; 0.5 cups water (to make batter); 2 cups oil (for deep frying); 2 cups plain yogurt (full-fat or plain curd); 0.5 cups gram flour (besan) for kadhi; 2 cups water (to adjust consistency); 0.5 tsp turmeric powder; 0.5 tsp red chilli powder; 1 tsp coriander powder; 1 tsp salt; 2 tbs vegetable oil or ghee; 1 tsp cumin seeds; 0.5 tsp mustard seeds (optional); 0.125 tsp asafoetida (hing); 1 small onion (thinly sliced); 1 tsp ginger (finely chopped); 1 tsp garlic (finely chopped); 1 pc green chillies (slit); 6 pc curry leaves (optional); 1 tbs lemon juice or tamarind paste

Inspired by Amritsari Kulcha Hut - Indian Bistro Barrie

Time1h

Serves4

A curry made with gram flour and yogurt in a tangy, spiced gravy, simmered with onions, cumin seeds, ginger, garlic, green chillies, turmeric, coriander powder, red chilli powder, and vegetable pakorda pieces.

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Ingredients

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For the pakoras (vegetable fritters)

1 1/4 cups gram flour (besan)

1 cup Onion

1/2 cup potato (optional)

1/2 cup spinach or chopped cilantro

1 tbs green chillies

1 tsp Ginger (grated)

1 tsp Garlic (minced)

1/2 tsp ajwain (carom seeds) or cumin powder

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1 tsp Celtic sea salt

1/2 cups water (to make batter)

2 cups oil (for deep frying)

For the kadhi (yogurt-based gravy)

2 cups plain yogurt (full-fat or plain curd)

1/2 cups gram flour (besan) for kadhi

2 cups water (to adjust consistency)

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1 tsp Coriander powder

1 tsp Celtic sea salt

For the tempering and aromatics

2 tbs vegetable oil or ghee

1 tsp cumin seeds

1/2 tsp mustard seeds (optional)

1/8 tsp asafoetida (hing)

1 small onion (thinly sliced)

1 tsp ginger (finely chopped)

1 tsp garlic (finely chopped)

1 pc green chillies (slit)

6 pc curry leaves (optional)

1 tbs lemon juice or tamarind paste

2 tbs Fresh cilantro (for garnish)

Method

For the pakoras (vegetable fritters)

Prepare vegetables: thinly slice the onion to measure 1 cup, grate or finely dice potato if using, and chop spinach or cilantro so you have about 1/2 cup combined.

Make batter: in a mixing bowl combine 1.25 cups gram flour, 1 tsp salt, 1/2 tsp turmeric, 1/2 tsp red chilli powder, 1/2 tsp ajwain (or cumin powder), 1 tsp minced garlic, 1 tsp grated ginger and 1 tbs finely chopped green chillies. Add the chopped vegetables and mix.

Add water gradually (about 1/2 cup) and whisk to a thick dropping batter—thicker than pancake batter so pakoras hold shape. Adjust with a spoonful more gram flour or water to achieve a moist scoopable consistency.

Heat oil in a deep frying pan to 350–370°F (medium-high). Test with a small drop of batter: it should sizzle and rise slowly.

Fry pakoras: drop tablespoon-sized mounds of batter into the hot oil (do not overcrowd). Fry 4–5 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon onto paper towels to drain. Keep warm. Makes about 16–20 medium pakoras.

For the kadhi (gravy)

Whisk yogurt and besan: in a large bowl, whisk 2 cups yogurt with 1/2 cup gram flour until completely smooth and free of lumps. Add 2 cups water and whisk again to reach a thin but slightly creamy consistency (similar to thin pancake batter).

Season the mixture with 1/2 tsp turmeric, 1/2 tsp red chilli powder, 1 tsp coriander powder and 1 tsp salt. Set aside.

Heat oil for tempering: in a heavy-bottomed saucepan or kadhai heat 2 tbs oil or ghee over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds (if using). When seeds begin to pop, add 1/8 tsp asafoetida, 6 curry leaves (if using), 1 small thinly sliced onion, 1 tsp chopped ginger, 1 tsp chopped garlic and 1 slit green chilli. Sauté until onion is translucent and aromatic (about 3–4 minutes).

Optional light sauté of spices: sprinkle 1 tsp coriander powder and 1/4 tsp red chilli powder into the tempering and stir briefly for 20–30 seconds to bloom the spices—do not burn.

Lower heat to medium-low. Slowly pour the yogurt-besan mixture into the pan in a steady stream, stirring constantly with a whisk or wooden spoon to avoid lumps. Bring the mixture to a gentle simmer.

Simmer the kadhi: once it reaches a simmer, reduce heat to low and let it simmer, uncovered, for 15–20 minutes, stirring occasionally, until the raw besan flavor is gone and the kadhi is slightly thickened. If foam forms, skim it off.

Adjust consistency and seasoning: add up to 1/2 cup more water if the kadhi is too thick. Taste and adjust salt, turmeric or chilli as desired. Stir in 1 tbs lemon juice or 1/2 tbs tamarind paste for tang (add a little at a time and taste).

Assembling and final steps

Add pakoras to kadhi: gently slide the fried pakoras into the simmering kadhi. Simmer together for 5–7 minutes so the pakoras soften slightly and absorb some gravy—do not over-stir or they may break up. If you prefer them crispier, add just before serving.

Garnish and finish: turn off heat, sprinkle 2 tbs chopped fresh cilantro over the kadhi. Taste and add more lemon juice or salt if needed.

Serve: transfer to a serving bowl and serve hot with steamed basmati rice, jeera rice, or roti.