Bhandare Wale Kadhi Chawal
Get ready for a taste of Lucknow's Bada Mangal magic! Episode 2 of my special series brings you Bhandare Wale Kadhi Chawal, a beloved recipe from the city's iconic bhandaras.
Ingredients
Pakora:
- 1 cup gram flour besan
- ¼ tsp carom seeds ajwain
- A pinch of asafoetida hing
- ¼ tsp turmeric powder
- Salt to taste
- ½ cup water
- ¼ tsp baking soda
- Mustard or refined oil for frying
Kadhi:
- 2 cups yoghurt dahi
- ½ cup gram flour besan
- 1 tsp turmeric powder
- ½ tsp red chilli powder
- 2 tbsp mustard or refined oil
- 1 tsp fenugreek seeds methi dana
- 1 dried red chillies
- A pinch of asafoetida hing
- 5 cups water
Tadka:
- 2 tbsp ghee
- A pinch of asafoetida hing
- 1 tsp red chilli powder
Instructions
Pakora Batter:
- Mix gram flour, carom seeds, asafoetida, turmeric, and salt. Gradually add water, whisking until smooth.
- Whisk for 5 minutes until pale and aerated. Add baking soda and water. Whisk well.
Frying:
- Heat oil in a wok. Drop small portions of batter into oil.
- Fry on medium-low heat until golden brown and crispy. Remove with a slotted spoon and set aside.
Kadhi:
- Blend yoghurt, gram flour, turmeric, and red chilli powder until smooth.
- Heat oil, add fenugreek seeds, dried red chillies, and asafoetida. Cook until fragrant.
- Pour in the yoghurt mixture and water. Stir continuously, cook on high heat for 10-15 minutes, until the mixture comes to a boil.
- Reduce the heat, continue cooking for 5-10 minutes, stirring frequently, until the kadhi thickens and develops a slightly shiny texture. Season with salt and mix well. Turn off the heat.
Tadka:
- Heat ghee, add hing and red chilli powder. Cook until fragrant.
- Pour tadka over kadhi and mix.
Assembly:
- Add fried pakora to kadhi, mix gently.
- Cover and let sit for 10 minutes.
- Serve hot with chawal.