Get ready to transport your taste buds to the vibrant streets of India with this irresistible Instant Pot Kadhi Pakora - a dish that promises to be your new obsession! Imagine golden, crispy pakoras swimming in a luxuriously creamy, tangy yogurt-based sauce, bursting with aromatic spices that will make your kitchen smell like a traditional Indian restaurant. This recipe isn't just a meal; it's a culinary journey that combines the perfect balance of textures and flavors, guaranteed to impress your family and friends with minimal effort and maximum taste.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup gram flour (besan)
- 1 cup yogurt
- 2 cups water
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- Salt to taste
- Oil for frying
- Fresh coriander for garnish
Instructions
- In a large mixing bowl, combine 1 cup gram flour (besan), 1/2 teaspoon red chili powder, a pinch of salt, and water to create a smooth, lump-free batter with a medium-thick consistency.
- Heat oil in a separate pan for pakora frying. Drop small dollops of batter into hot oil and deep fry until golden brown and crispy. Remove pakoras and set aside on absorbent paper towels.
- In the Instant Pot, whisk together yogurt, water, turmeric powder, remaining red chili powder, and salt until smooth and well combined.
- Select the "Sauté" mode on the Instant Pot. Add cumin and mustard seeds, allowing them to splutter and release their aromatic oils.
- Pour the yogurt mixture into the Instant Pot, stirring continuously to prevent curdling. Cancel the sauté mode and close the lid.
- Set the Instant Pot to manual pressure cook mode for 10 minutes on low pressure. Allow natural pressure release for 5 minutes.
- Gently add the prepared pakoras into the kadhi, letting them soak for 2-3 minutes to absorb flavors.
- Garnish with fresh chopped coriander leaves. Serve hot with steamed rice or plain paratha.
Tips
- Consistency is key: When making the pakora batter, ensure it's smooth and free of lumps for perfectly crispy fritters.
- Oil temperature matters: Heat oil to medium-high for crispy, golden-brown pakoras that aren't greasy.
- Prevent curdling: Whisk yogurt mixture gently and continuously while cooking to maintain a smooth sauce.
- Don't overcook pakoras: Fry them until just golden to prevent them from becoming tough.
- Let pakoras soak briefly: Add them to the kadhi just before serving to maintain their crispness.
- Fresh is best: Use fresh yogurt and garnish with freshly chopped coriander for maximum flavor.
- Serving suggestion: Pair with steamed basmati rice or warm paratha for a complete meal.
Nutrition Facts
Calories: 200kcal
Carbohydrates: 18g
Protein: 8g
Fat: 11g
Saturated Fat: 3g
Cholesterol: 8mg
