Cherry & Dennis Helper Habitat
Indian Kadhi Pakora Yogurt Curry
印度乳酪咖喱炸球
Recipe overview
Onion gram-flour fritters soak in tangy yogurt curry.
01
Ingredients
Main ingredients
- 400 g plain yogurt
- 220 g gram flour
- 2 pieces onions
- 900 ml water
- 750 ml neutral frying oil
Yogurt curry seasoning
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1/2 tsp chilli powder
- 1 tsp salt
Fritter seasoning
- 1 tsp ground coriander
- 1/2 tsp salt
02
Tools
- knife
- board
- large bowl
- whisk
- deep pan
- saucepan
- thermometer
- rack
03
Steps
Step 1
Peel onions; slice one and finely chop the other
Peel onions; slice one and finely chop the other. Keep the sliced onion for frying and the chopped onion for the fritter batter.
Step 2
Mix chopped onion with 150 g gram flour
Mix chopped onion with 150 g gram flour. Coat chopped onion evenly in flour; add water gradually in the next step.
Step 3
Add coriander, salt and the reserved 100 ml water to make a thick batter
Add coriander, salt and the reserved 100 ml water to make a thick batter. The batter should bind onion into mounds rather than run like water.
Step 4
Reserve 15 ml from the measured 750 ml oil for the curry; heat the remaining about 735 ml to 170°C, below half-pan depth
Reserve 15 ml from the measured 750 ml oil for the curry; heat the remaining about 735 ml to 170°C, below half-pan depth. Add the food when the pan is hot but not smoking to avoid scorching.
Step 5
Spoon in fritters and fry until golden and cooked
Spoon in fritters and fry until golden and cooked. Leave space between pieces and let the oil regain heat before the next batch.
Step 6
Drain pakora on a rack
Drain pakora on a rack. Drain excess oil on a rack so the underside stays crisp.
Step 7
Whisk yogurt with remaining 70 g gram flour
Whisk yogurt with remaining 70 g gram flour. Add liquid in batches, whisking out dry pockets after each addition.
Step 8
Whisk in the remaining 800 ml water, turmeric and chilli
Whisk in the remaining 800 ml water, turmeric and chilli. Add liquid in batches, whisking out dry pockets after each addition.
Step 9
Fry cumin and sliced onion in another pot with the reserved 15 ml oil
Fry cumin and sliced onion in another pot with the reserved 15 ml oil. Fry gently until cumin smells fragrant and onion softens without blackening.
Step 10
Slowly add yogurt mixture, stirring to a boil
Slowly add yogurt mixture, stirring to a boil. Pour the yogurt mixture in a thin stream while stirring to prevent splitting or lumps.
Step 11
Simmer twenty-five minutes, stirring against sticking
Simmer twenty-five minutes, stirring against sticking. Lower the heat until only small bubbles rise steadily; avoid a hard boil.
Step 12
Add fritters; rest five minutes and serve
Add fritters; rest five minutes and serve. Soak the fritters in the curry off heat for five minutes without breaking them.
Common mistakes
- Stir yogurt mixture as it heats to prevent lumps.
- Thin fritter batter disperses in hot oil.
- Adding fritters too early makes them overly soft.
Tips
Fritters soften in curry; add near serving for firmer texture.
