Authentic Haryanvi Kadhi Pakora with Steamed Bajra Roti
Experience the rustic flavors of Haryana with this comforting, tangy yogurt-based curry featuring golden gram flour fritters. Served alongside wholesome pearl millet flatbreads, it is a truly hearty and soul-satisfying traditional meal.
60min
Total Time
4
Servings
Haryanvi
Cuisine
Recipe
1
Whisk the sour buttermilk, 1/2 cup besan, turmeric, and salt together until smooth without lumps, then mix in 3 cups of water.
2
Heat a tablespoon of mustard oil in a heavy-bottomed pot, add fenugreek, cumin seeds, and dried red chillies, letting them sputter.
3
Pour the buttermilk mixture into the pot, bring to a boil while stirring constantly, then simmer on low heat for 30 minutes.
4
In a separate bowl, mix the remaining besan, chopped onion, a pinch of salt, red chilli powder, and a little water to form a thick batter.
5
Drop spoonfuls of the pakora batter into hot oil and fry until golden brown and crispy; drain and set aside.
6
Add the fried pakoras into the simmering kadhi just 5 minutes before turning off the heat.
7
In a bowl, knead the bajra flour with warm water to form a soft dough, divide into portions, and pat them into flatbreads.
8
Cook the bajra rotis on a hot tawa until golden spots appear on both sides, and serve piping hot alongside the kadhi.
Ingredients
2 cups sour buttermilk
1/2 cup besan (gram flour) for kadhi
1 finely chopped onion
1 cup besan for pakoras
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1 tsp mustard seeds
2 dried red chillies
1/2 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
2 tbsp mustard oil
2 cups bajra flour (pearl millet flour)
Warm water as needed for dough
*This AI-generated recipe may contain inaccuracies.