A beloved North Indian comfort food featuring tangy yogurt and chickpea flour curry with soft, spiced fritters. This creamy, savory dish is a weekend lunch staple, best enjoyed with steamed rice.
Prep20 min
Cook45 min
Servings4
Serving size: 1 serving
413cal
13gprotein
33gcarbs
27g
Ingredients
1.5 cup Besan (1 cup for pakoras, 0.5 cup for kadhi)
2 cup Sour Yogurt (Full-fat, whisked until smooth)
1 medium Onion (Finely chopped)
2 pcs Green Chili (Finely chopped)
0.5 tsp Ginger Paste
0.75 tsp Turmeric Powder (0.25 tsp for pakoras, 0.5 tsp for kadhi)
1 tsp Red Chili Powder (0.5 tsp for pakoras, 0.5 tsp for kadhi)
1.75 tsp Salt (0.75 tsp for pakoras, 1 tsp for kadhi, or to taste)
A rustic and flavorful mashed potato dish from Bihar, spiced with pungent mustard oil, fresh chilies, and onions. Aloo Chokha is the perfect comfort food, traditionally served with Litti or dal-rice.
Tangy, gut-friendly Kadhi Chawal with aromatic Aloo Chokha. A perfectly spiced, soul-satisfying comfort meal!
This north_indian dish is perfect for dinner. With 593.83 calories and 16.41g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.125 tsp Baking Soda (A small pinch)
4.5 cup Water (Approx. 0.5 cup for pakora batter, 4 cups for kadhi)
2 cup Vegetable Oil (For deep frying)
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.5 tsp Fenugreek Seeds
0.25 tsp Asafoetida
2 pcs Dried Red Chilies (Broken in half)
1 sprig Curry Leaves
1 inch Ginger (Peeled and julienned)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Pakora Batter (15 minutes)
In a mixing bowl, combine 1 cup besan, finely chopped onion, green chili, ginger paste, ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.75 tsp salt, and baking soda.
Gradually add about 1/2 cup of water while whisking vigorously to form a thick, smooth, and lump-free batter. The consistency should be like thick pancake batter. Whisk for 2-3 minutes to incorporate air, which makes the pakoras light.
Cover and let the batter rest for 10-15 minutes.
2
Fry the Pakoras (10 minutes)
Heat 2 cups of oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.
Fry the pakoras, turning occasionally, for 4-5 minutes per batch, until they are golden brown and crisp.
Use a slotted spoon to remove the pakoras and drain them on a plate lined with paper towels. Set aside.
3
Prepare and Cook the Kadhi (25 minutes)
In a large, heavy-bottomed pot, whisk 2 cups of sour yogurt until completely smooth.
Add 1/2 cup besan, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp salt. Whisk again until no lumps remain.
Slowly pour in 4 cups of water, whisking continuously to create a smooth, thin mixture.
Place the pot on medium heat and bring it to a boil, stirring constantly to prevent the mixture from splitting or sticking to the bottom. This will take about 5-7 minutes.
Once it reaches a rolling boil, reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally. The kadhi will thicken, change to a deeper yellow color, and the raw taste of besan will disappear.
4
Combine Kadhi and Pakoras (5 minutes)
Gently add the fried pakoras to the simmering kadhi.
Allow them to cook in the kadhi for another 5 minutes on low heat. This helps the pakoras absorb the flavors and become soft.
Turn off the heat. The kadhi is now ready for tempering.
5
Prepare the Tempering (Tadka) (3 minutes)
Heat 2 tbsp of ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter.
Add cumin seeds, fenugreek seeds, and asafoetida. Sauté for 30 seconds until fragrant.
Add the broken dried red chilies, curry leaves, and julienned ginger. Cook for another 30 seconds, being careful not to burn the spices.
Turn off the heat and immediately stir in the garam masala.
6
Finish and Serve
Pour the hot tempering over the kadhi pakora. You will hear a satisfying sizzle.
Garnish with fresh chopped coriander leaves.
Let the kadhi rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with steamed basmati rice or roti.
2 pcs Green Chilli (Finely chopped, adjust to taste)
2 pcs Dry Red Chilli (Dry roasted and coarsely crushed)
1 tbsp Lemon Juice (Freshly squeezed)
1 inch Ginger (Finely grated or minced)
3 clove Garlic (Minced)
1 tsp Salt (Adjust to taste)
Instructions
1
Cook the Potatoes
Wash the potatoes thoroughly. Place them in a pressure cooker with enough water to cover them.
Pressure cook for 3-4 whistles or until tender. Alternatively, boil in a pot for 20-25 minutes until a fork can be inserted easily.
Once cooked, drain the water and let the potatoes cool down enough to handle. Peel the skin off.
2
Prepare the Aromatics
While the potatoes are cooking, prepare the other ingredients. Finely chop the onion, green chilies, and coriander leaves. Mince the garlic and grate the ginger.
Place a small pan (tava) on low heat. Dry roast the dry red chilies for 1-2 minutes until they become fragrant and slightly darker. Be careful not to burn them.
Let the roasted chilies cool, then crush them coarsely with your fingers or a rolling pin.
3
Mash and Combine
In a large mixing bowl, add the peeled potatoes. Mash them using a potato masher or a fork.
Aim for a coarse, slightly chunky texture. Avoid making a smooth paste.