Even though this dish originated in the North, versions of it are eaten all over India, each with its own name and local touches. It can be served as a cold soup, as a warm sauce for dumplings, or a hot stew with okra or other vegetables.

The version here comes close to the original but is enhanced with the addition of a few vegetables. It also uses a food processor to help making the dumplings easy and quick.

Kadhi Pakora – Chickpea Dumplings with Yogurt Sauce

The pakora (dumplings) add an interesting texture to this beloved dish. In India, it is known as a comfort food and is often served on Sunday afternoons with white rice. The dish is also vegetarian.

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Course: Lunch, Main Course, Soup

Cuisine: Indian, North Indian

Prep Time: 15 minutes

Cook Time: 1 hour

Rest dough: 2 hours

Total Time: 1 hour 15 minutes

Servings: 6

Author: My Hungry Traveler

Equipment

• Food Processor or immersion blender
• Large skillet, deep fryer, or wok
• Thermometer
• Large saucepan or soup pot
• Small saucepan or small microwave safe bowl

Ingredients

• 2⅔ cups Chickpea flour (Besan), divided
• 4 tsp Ground coriander, divided
• 1 tbsp Red pepper, divided
• 1⅓ tbsp Kosher salt, divided
• 2¼ cup Plain whole milk yogurt, divided
• ½ cup Warm water
• 1 pinch Baking soda
• 2-3 cups Corn or peanut oil for frying dumplings
• 6 cups Cold water
• ½ tsp Turmeric
• ¼ cup Vegetable oil
• ½ tsp Black mustard seeds
• 1 tsp Cumin seeds
• 1 medium Onion, cut into 8 wedges (optional)
• 1 medium Potato, cut into 8 pieces (optional)
• ¼ cup Ghee

US Customary – Metric

Instructions

Make Dumplings

• In a measuring cup, mix ¼ yogurt, ½ cup warm water, and baking soda.

  Into a food processor, add flour, 2 tsp coriander, ⅛ tsp red pepper, and 1 tsp salt. Process about 10 seconds to combine. With the motor on, pour yogurt mixture through the feed tube. Continue processing for 4 minutes turning the food processor off-and-on every 20 seconds. The batter should be light and fluffy like a cake batter. Let batter rest on the counter, covered, for at least 2 hours.

  Preheat oil to 325°F (165°C). Place a large bowl filled with 6 cups of cold water nearby. Mix in a pinch of baking soda. Fry 16 dumplings at a time by spooning out a heaping teaspoon of batter and pushing it into the hot oil with a wooden spoon. Fry, turning, until they become golden brown, about 4-5 minutes total. Immediately remove them to the cold water with a slotted spoon. Make 2 more batches the same way. While 1 batch is cooking, transfer soaking dumplings to another bowl with a slotted spoon. Shake off any excess water. Once final batch has made its way to the bowl with the others, set aside.

Make the Sauce

• Thoroughly mix 2 cups yogurt, 6 cups water, ⅔ cup chickpea flour, turmeric, ½ tsp red pepper, and 1 tbsp salt in a large bowl.

  Heat ¼ cup of oil in a deep saucepan or soup pot. When oil is very hot, carefully add the mustard seeds until they turn grey, a few moments. Turn heat down a little and add cumin seeds. After 10 seconds, quickly add coriander powder. Stir and add the yogurt mixture or, if adding onions and/or potatoes, stir them in the spices first for about 5 minutes and then add the yogurt mixture. Bring to a boil stirring constantly from separating.

Finish

• Lower heat to medium-low. Add dumplings and gently stir to mix. Simmer for 45 minutes. Check for sticking and stir occasionally.

  Right before Kadhi is finished cooking, make a "tadka" by heating ¼ ghee in a small saucepan or the microwave. Remove from heat and stir in 2 tsp red pepper or, for the heat challenged, 2 tsp paprika.

  To serve, transfer to a serving bowl, drizzle tadka over the top, and stir just once. Serve immediately with white rice on the side.