Kadhi Pakora

With different versions and tastes, Kadhi Pakora is very popular across India although it is primarily a Punjabi dish.Typically, it has the bay leaves and in some cases masala as well, but I skipped all of it. I simmer onion pakoras in a simple gram flour and buttermilk mixture seasoned with Ginger, Cumin seeds, Curry leaves and Red chillies. The Kadhi or also called Majjiga Pulusu in Telugu is my Ammamma's recipe, rather how she used to do it.

2 Medium Yellow onions
3 tbsps of Besan/Gram flour
1 tsp of red chilli powder
1/2 cup Vegetable oil
Salt

• Cut the onions thinly into half moons.The slices should be less than an 1/8th of an inch
• Stir in the flour,chilli powder and salt
• Let it stand for a min or so
• Mix the flour until well combined
• Heat the oil a wok
• Drop a tablespoonful into the oil
• Fry it till golden brown;Set aside on a plate covered with paper napkin to drain any excess oil
• Repeat until all the besan mixture is over
  

Kadhi-
4 cups buttermilk
1/2 cup gram flour/besan
1/2 inch ginger root, chopped
1 tbsp oil
1/4 tsp turmeric
4-6 green chiilies, vertically slit
1/4 tsp fenugreek seeds
1/2 tsp cumin seeds
6-8 curry leaves
1 tsp chilli powder
Pinch of Hing

• Stir buttermilk, salt, turmeric and gram flour
• Whisk it until well combined
• Add the ginger.
• Boil the mixture until it is thick and coats the back of a spoon
• Heat oil in a small pan
• Add fenugreek/methi seeds, cumin seeds, curry leaves, green chillies and hing
• Pour the seasoning into the buttermilk mixture
• Simmer it for 3-4 min
• Stir the red chilli powder
• Add the deep fried Pakoras
• Serve hot with Rice/Khichdi