- Prep: 30 min
- Cook: 30 min
- Yield: 4 servings
Ingredients
For Pakora
600 gm U.S. chicken thigh
200 gm gram flour
50 gm fenugreek seeds
5 gm carom seeds
50 gm onion, finely chopped
5 gm turmeric powder
Salt to taste
5 gm red chilli powder
A pinch of baking soda
250 ml oil
For Kadhi
250 gm sour yoghurt
100 gm gram flour
10 gm ginger garlic green chilli paste
5 cloves
5 gm cumin seeds
5 black peppercorns
4 dried red chillies
A pinch of asafoetida
10 gm ginger, chopped
100 gm onion, sliced
Directions
1. To make pakoras, combine sliced U.S. chicken thigh, fenugreek seeds, onion, gram flour, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder and baking soda. Mix well using sufficient water to make a soft mixture.
2. Heat a sufficient amount of oil in a kadai. Drop small portions of the gram flour mixture into the hot oil and deep fry till golden. Drain on absorbent paper and set aside.
3. To make kadhi combine yoghurt, gram flour, ginger garlic paste, red chilli powder, turmeric powder and salt in a bowl. Add 500 ml of water and whisk well.
4. Heat oil in a deep nonstick pan, add clove, peppercorns, cumin seed, and fenugreek seed and saute.
5. Add asafoetida, chopped ginger and red chillies and mix well, add onion and saute till the onion is translucent.
6. Whisk the yoghurt mixture and add to the pan. Stir the mix and cook for 15-20 min, stirring continuously so no lumps are formed.
7. Place pakoras in a serving dish and pour the kadhi on top. Serve hot with rice or parantha.
