Hi Guys
I am back with my new post and new video. KADHI PAKORA

If you didnt know, I provide kefir grains all over India. When I moved to India, I became very sick and was in need of kefir grains, but could not find any provider, and then I thought, I will help Indian people with kefir grains. Having lived in Europe for over a decade, I did have many connections, so I sourced the grains, starting using them for myself, then opened a new blog (free WordPress blog), finally buying my own domain  - www.kefirindia.in :)

I have since helped around 300 people with both water and milk grains and the numbers are increasing :)

Now mostly I use kefir in place of yogurt. We have a very popular dish called PUNJABI KADHI PAKORA here in North India, and I cooked the Kadhi with kefir in place of Yogurt (dahi) and it turned out to be even more delightful. So here I am sharing the recipe and video of Punjabi Kadhi Pakora made with Kefir; however, there is no harm if you dont have kefir or want to stick to yogurt (dahi) instead. Let me know if you tried it :)

You can watch the above video to see the recipe in action, otherwise I have included it below. Keep coming back for more guys!

Kadhi Pakora

Ingredients

For Kadhi

2 cups of besan (gram flour)

21/2 cups of Kefir or Yogurt (you can add a little more yogurt if you want)

3 Tablespoons Oil

Pinch of Asafoetida (heeng)

Salt to taste

1 teaspoon of red chilli powder

1 teaspoon of haldi or turmeric powder

2 Tablespoons of coriander powder (pisa dhaniya)

2 whole red chilles

2 teaspoons of fenugreek seeds (methi dana)

11/2 teaspoon of Cumin (jeera) seeds

7-9 cups of water

For Pakoras

2 cups besan (gram flour)

Salt to taste

Chilli to taste

a pinch of soda-bi-carbonate

Directions

1. Blend Yogurt/kefir, besan, chilli powder, coriander powder, turmeric powder, salt with around 1 cup of water in a blender.

2. Take a heavy bottomed sauce pan. Add oil. Once hot, add fenugreek and cumin seeds, and heeng

3. Once the spices are aromatic, add whole chilles, and blended yogurt and besan

4. Once it starts bubbling, add in 7-8 cups of water (you can vary this according to consistency you want), Make sure there are no lumps

5. Once done, place the lid on and pressure cook for around 10 minutes.

For pakoras

1. Mix all the ingredients and make a thick batter by adding small quantities of water.

2. Heat oil in a wok.

3. Add 1 tablespoon of batter at a time in hot oil. Chage sides to ensure they are evenly browned

4. Once all pakoras are friend. Add to curry and You are ready!

Enjoy!