Pakistani Kadhi Pakora
This recipe combines two dishes: crisp Pakora fritters and gravy-style Kadhi. Both use garbanzo bean ("chickpea") flour as the main ingredient. Though variations are included, we recommend staying original. Garbanzo bean flour has a wonderfully unique taste. Think of falafel or hummus. You can order the flour online or grind dried beans.Tip: Fry whole dried chilies in oil. Pour oil on the served Kadhi.
Ingredients
Protein
- 1 lb chicken thighs or 2 lbs drum sticks optional *)
Fresh Produce
- 2 large onions thinly sliced
- 4 cloves garlic grated
- 1 inch ginger grated
- fresh chili optional
- 2 tomatoes chopped
- 1 cup spinach, parsley, or chives chopped
Dairy
- 1 cup yogurt plain
Packaged Goods/Staples
- 1.5 cups garbanzo bean flour
- oil
- salt
Kadhi Pakora Culinary Spice Kit
- Pouch [1] Coriander, mild chili, fenugreek, turmeric, cumin, asafoetida
- Pouch [2] Ajwan and cumin seeds
Instructions
Prepare
- In a BOWL, add yogurt, 0.5 cup of flour, and 0.5 cup of water.
- Mix until well combined.
Kadhi
- In a large POT, heat 2 tbsp oil over medium heat.
- Fry half of the onions until they turn brown.
- Add garlic, ginger, and Kadhi Pakora [1] spices.
- Optionally, add chilies.
- Stir fry for 30 seconds.
- Add tomatoes. Mix well.
- Cook 5 minutes over medium heat, stirring frequently.
- Add the yogurt mixture to the POT.
- Optionally, add chicken.
- Add 2.5-3 cups of water and salt to taste. Mix well.
- Cook over low heat for 30 minutes or longer until chicken is done, stirring frequently.
Pakoras
- In a BOWL, mix half of the onions, spinach, 1 cup of flour, salt to taste, and Kadhi Pakora [2] spices.
- Mix well. Let soak for 20 minutes.
- Add about 2-4 tbsp of water to make a thick paste.
- In a PAN, heat 1 inch of oil over high heat.
- Use 1 heaping tbsp of the Pakora mixture for each Pakora. Optionally, form little balls.
- Fry on all sides until golden and crisp.
Serve
- Serve crisp Pakoras in Kadhi.
- Optionally, let Pakoras soak for 5 minutes in the Kadhi before serving.
- Enjoy!
Notes
Notes/ Variations
*) Add chicken when adding the yogurt mixture and cook until done.
▪ Substitute the yogurt mixture with this flour-water: Dissolve 2 tbsp of any flour in 1 cup of cold water.
▪ Use the Kadhi Pakora [2] spices in fritters or hash browns.
Marceline Reid-Jaques
2022-12-14
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
2022-05-22
The best way to try new dishes!
Pakistani Kadhi Pakora
This recipe combines two dishes: crisp Pakora fritters and gravy-style Kadhi. Both use garbanzo bean ("chickpea") flour as the main ingredient. Though variations are included, we recommend staying original. Garbanzo bean flour has a wonderfully unique taste. Think of falafel or hummus. You can order the flour online or grind dried beans.Tip: Fry whole dried chilies in oil. Pour oil on the served Kadhi.
Protein
- 1 lb chicken thighs or 2 lbs drum sticks (optional *))
Fresh Produce
- 2 large onions (thinly sliced)
- 4 cloves garlic (grated)
- 1 inch ginger (grated)
- fresh chili (optional)
- 2 tomatoes (chopped)
- 1 cup spinach, parsley, or chives (chopped)
Dairy
- 1 cup yogurt (plain)
Packaged Goods/Staples
- 1.5 cups garbanzo bean flour
- oil
- salt
Kadhi Pakora Culinary Spice Kit
- Pouch [1] Coriander, mild chili, fenugreek, turmeric, cumin, asafoetida
- Pouch [2] Ajwan and cumin seeds
Prepare
In a BOWL, add yogurt, 0.5 cup of flour, and 0.5 cup of water.
Mix until well combined.
Kadhi
- In a large POT, heat 2 tbsp oil over medium heat.
- Fry half of the onions until they turn brown.
- Add garlic, ginger, and Kadhi Pakora [1] spices.
- Optionally, add chilies.
- Stir fry for 30 seconds.
Add tomatoes. Mix well.
Cook 5 minutes over medium heat, stirring frequently.
Add the yogurt mixture to the POT.
Optionally, add chicken.
Add 2.5-3 cups of water and salt to taste. Mix well.
- Cook over low heat for 30 minutes or longer until chicken is done, stirring frequently.
Pakoras
In a BOWL, mix half of the onions, spinach, 1 cup of flour, salt to taste, and Kadhi Pakora [2] spices.
Mix well. Let soak for 20 minutes.
Add about 2-4 tbsp of water to make a thick paste.
In a PAN, heat 1 inch of oil over high heat.
Use 1 heaping tbsp of the Pakora mixture for each Pakora. Optionally, form little balls.
Fry on all sides until golden and crisp.
Serve
- Serve crisp Pakoras in Kadhi.
- Optionally, let Pakoras soak for 5 minutes in the Kadhi before serving.
- Enjoy!
Notes/ Variations
*) Add chicken when adding the yogurt mixture and cook until done.
▪ Substitute the yogurt mixture with this flour-water: Dissolve 2 tbsp of any flour in 1 cup of cold water.
▪ Use the Kadhi Pakora [2] spices in fritters or hash browns.
