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Main course · Pakistani

Kadhi Pakora (Gram Flour Dumplings in Spiced Yoghurt Curry) with Rice

50 min Serves 4 ~628 kcal/serving ~£4.60 (£1.15/serving) Gluten-freeKid-friendlyVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 150 g gram flour
  • 400 g natural yoghurt
  • 300 g basmati rice
  • 1 onion, finely chopped
  • 4 tbsp vegetable oil
  • 2 garlic cloves
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds
  • 10 g fresh coriander

Nutrition (per serving)

Calories
628 kcal
Protein
20.3 g
Carbohydrate
88.5 g
of which sugars
12.3 g
Fat
19.9 g
of which saturates
3.4 g
Fibre
6 g
Salt
0.25 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Mix half the gram flour with a splash of water to a thick batter, stir in a little of the finely chopped onion, then heat 2 tbsp of the vegetable oil in a frying pan and fry spoonfuls of the batter for 3 minutes on each side, until golden pakora. Set aside.

  2. 2

    Cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.

  3. 3

    Whisk the remaining gram flour into the natural yoghurt with 600ml water until smooth and lump-free.

  4. 4

    Heat the remaining oil in a pan, add the cumin seeds and let them sizzle for 30 seconds, then add the garlic cloves and ground turmeric and fry for 30 seconds.

  5. 5

    Pour in the yoghurt mixture and bring to a gentle simmer, stirring constantly to stop it splitting, and cook for 12 minutes until thickened to a pourable curry.

  6. 6

    Add the pakora and simmer for 5 minutes to soften slightly.

  7. 7

    Scatter with the fresh coriander and serve with the rice.

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