North Indian Vegetarian Main Course Special
Bihari Cuisine
Gram Flour Dumplings in Smoked Yoghurt Gravy (Kadhi Bari/Pakoda)
Gram Flour Dumplings in Smoked Yoghurt Gravy (Kadhi Bari/Pakoda)
Serves 4
Ingredients:
For Gram
Flour Dumplings (Bari/Pakoda):
Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying
Chickpea/Gram
Flour (Besan)- 1- 1/2 Cup
Turmeric
Powder (Haldi)- ½ Tsp.
Baking Soda-
Pinch
For Gram
Flour Gravy (Kadhi):
Yoghurt
(Dahi)- 1 Cup
Chickpea/Gram
Flour (Besan)- 4 Tbsp.
Water- 3
Cups
Fresh
Coriander Leaves- 2 Tbsp., Finely Chopped
For
Tempering (Tadka):
Extra Light Olive Oil/Olive Pomace Oil- 2Tsp.
Mustard
Seeds (Rai)- ½ Tsp.
Asafoetida (Hing)- Pinch
Cumin
Seeds (Jeera)- ½ Tsp.
Caraway/Carom Seeds (Ajwain/Vamu)- a Pinch
Fenugreek
Seeds (Methi)- Pinch
Whole Red
Chillies- 3-4 No’s , Broken (Depends on the Chilli’s variety)
Turmeric
Powder (Haldi)- ½ Tsp.
Method:
For Gram
Flour Dumplings (Bari/Pakoda)
Sieve Besan
and Gradually mix Water to make a Smooth
Batter avoiding Lumps (preferably with Hands/ Whisker)
The
Batter should be Semi-Solid and thicker
than Pancake Batter, Keep aside for 10 minutes
Heat Oil
in a Deep Skillet (Kadhai) on High Flame; carefully check to see if the Oil is ready
to Deep Fry by putting a Drop of the Prepared Batter in the Hot Oil, if the
Batter rises on Top of the Oil it means the Oil is ready.
Slowly
pour the Batter with a Spoon one Bari at a time, Deep Fry till Reddish Brown,
Drain and Keep Aside in a Bowl of Salted Cold Water
For the Gravy
(Kadhi):
Beat the Set
Curd/Yoghurt with a Whisker/Blender till Smooth
Add 2
Cups of Water, ½ Cup of Besan , Turmeric Powder (Haldi) and Whisk well
Bring the
Gram Flour (Besan)- Yoghurt (Kadhi) Mixture to a boil in a Deep Bottom Non
Stick Pot.
Keep Stirring
the Kadhi till the Raw Smell of Besan disappears, bring Kadhi to a Boil and
bring the Mixture to a Thick Gravy Consistency for about 10 Minutes
Add Tomatoes
and Mix for about 5 Minutes
Add Dumplings
and cook for about 5-7 Minutes covered till Bari gets absorbs in the Gravy
Heat 2 Tsp.
Oil in a Pan, Add Tempering Ingredients (Mustard Seeds, Cumin Seeds, Carom
Seeds, Fenugreek Seeds (Methi) and Broken Red Chillies) and Fry on Low Flame. As
Seeds start to Crackle, add Asafoetida (Hing)
Serve Hot
with Steamed Rice!
Tips:
One of
the Techniques of the Bihari Cuisine is ‘Smoking Food’, especially with frying Whole
Red Chillies/Chilli Powder in Oil which brings out a nice Smoky Flavour
Traditionally,
Mustard Oil is used in Bihari Cuisine which adds to the Smoky Falvor
Some Variations
in this Dish can be:
1- Can add Carom Seeds (Ajwain), Cumin
Seeds (Jeera) in the Bari Batter as well
2- Can add Finely Chopped Onions, Chopped
Green Chilies, and Chopped Fenugreek Leaves (Methi) in the Bari Batter
3- Can Add Cumin Powder (Kuta Jeera),
Coriander Powder (Kuta Dhaniya) in the Bari Batter
P.S: Thanks to Mrs. Alpana Mishra from San Jose California for her rock solid support during my stay in CA, and I would like to dedicate this Recipe to Alpanaji :)
Feel free to share your views & do let us know how this one turned out :)
P.S: Thanks to Mrs. Alpana Mishra from San Jose California for her rock solid support during my stay in CA, and I would like to dedicate this Recipe to Alpanaji :)
Feel free to share your views & do let us know how this one turned out :)
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