Besan Kadi Pakori*

For me Holi is more about food than colors, from Kadi Pakori a must have item on day before Holi, Dahi vada, Malpua and Mutton on Holi day. Hence, sharing besan kadi pakori recipe, it is Besan (Gram flour) fried fritters dipped in gravy made with besan +curd+spices. In typical dialect of Bihar, Pakori is referred as “Phulauri”(फुलौरी); and there is a Bhojpuri song also with this word. Search “(फुलौरी) bina chutney” Song :-).

Ingredients

For Pakori

1/2-3/4 cup besan (gram flour)

1/4 cup water for batter

Salt as per taste

Cumin seeds

1/2 teaspoon turmeric powder

6-8 tablespoon mustard oil

For gravy

1 onion finely chopped

1 bay leaf

1-2 dried red chili

1 teaspoon garlic paste

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon red chili powder

1/4th cup whisked curd (slightly sour is better)

1 cup water

Method

Mix besan and water very briskly either with hand or hand held whisk, then put a drop in a half glass of water, ideally if whisking is proper, batter drop will take a shape & float.

Add salt, red chili powder, turmeric powder and cumin seeds, give one last mix

Put a deep pan wok on stove, add oil, and then drop tiny droplets of fritters in the oil,

Keep fried fritters aside. You can have them just like that!

Remove extra oil from the wok. Add red chili, and bay leave, once they splutter. Add chopped onions, fry till brown, add garlic paste and all powdered spices. Fry / Saute till raw aroma is gone and you can see oil separation. Take about 1 tablespoon of besan in the same vessel where batter for fritters was mixed, add whisked curd, give a good stir and add it to the sauteed spices, stir continuously, then add water and salt as per taste. Once, curry starts boiling, Let it boil for another 30 seconds. Add fried fritters, boil and cover. Switch off. Serve hot with plain rice, papad (for extra crunch).