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Vegetarian Recipes -
Gujarati Recipes
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Ingredients for Kadhi:
- Curd/Youghurt (Dahi) - 1/2 Kg (one day old curd)
- Bengal Gram Flour (besan) - 1/4 cup
- Red chilli powder (Lal mirch) - 1/2 teaspoon
- Turmeric powder (Haldi) - 1/2 teaspoon
- Ghee/butter (Makkhan) - 2 tablespoon
- Fenugreek seeds (Methi) - 1/2 teaspoon
- Potatoes (Aalu) - 1/4 Kg cut into roundels
- Onions (Piyaz) - 3 no's cut into roundels
Ingredients for Pakorha:
- Bengal Gram Flour (besan) - 1 cup
- Spinach (Palak) - 1/2 Kg shredded
- Coriander powder (Dhaniya) - 1/2 teaspoon
- Carom seeds (Ajwain) - 1/2 teaspoon
- Ginger (Adrak) - 1 inch grated
- Green chillies (Hari mirch) - 3 no's chopped
- oil for deep frying
Ingredients for Tempering:
- Oil - 2 tablespoon
- Cumin seeds (Jeera) - 1/2 teaspoon
- Coriander seeds ( Sabut Dhaniya) - 1/2 teaspoon
- Mustard seeds (Rai) - 1/2 teaspoon
- Asafoetida (Hing) - 1/8 teaspoon
- Whole red chillies (Sabut lal mirch) - 4 no's
- Red chilli powder (Lal mirch) - 1 teaspoon
- salt to taste
Method for Kadhi Pakhori:
- Whisk the curd in a bowl, add gram flour, chilli powder, turmeric powder and salt and whisk to mix well, add 1/2 litre water and whisk again and keep it aside.
- Mix all the ingredients together, add some water and mix well.
- Heat oil in a kadai and drop spoonfuls of the batter to make about 20 dumplings (Pakoras).
- Deep fry over medium heat until golden and drain on an absorbent paper.
- Heat oil in a pan, add fenugreek seeds and stir over medium heat until they begin to pop.
- Add curd/gram flour mixture and bring to a boil, stirring continuously.
- Lower the heat, cover and simmer, stirring occasionally, until of thin sauce consistency.
- Then add potato roundels, bring to a boil, lower the heat and simmer, stirring occasionally, until the potatoes are cooked .
- Add the pakorhas and onion roundels, bring to a boil, and simmer on low heat, stirring occasionally and cook until the kadhi reaches a thick sauce consistency.
- For tempering , heat oil in a frying pan, add the mustard seeds, cumin seeds and coriander seeds.
- Stir over medium heat until they begin to pop, add asafoetida and stir until it puffs up.
- Add whole red chillies and stir until they change colour, add chilli powder and stir well.
- Remove tempering from the heat and pour hot this hot tempering over the kadhi.
- Enjoy hot Kadhi pakhori with plain rice or roti/chapati.
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Gujarati Recipes 
