How to make Kadhi Pakora recipe
Ingredients :
- Gram Flour - 1 and a 1/2 cup
- Curd - 1 kg
- Turmeric - 1 tsp
- Chilli powder - 1 tsp
- A small pinch of soda
- Salt as per taste
- Oil for deep frying - 100 ml
For Tempering :
- Fenugreek Seeds - 1/2 tsp
- Cumin Seeds - 1/2 tsp
- Dry Red Kashmiri Chillies - 3 to 4 pieces
- Curry Leaves - 10 to 15 pieces
- Oil - 2 tsp
Method :
In a bowl mix gram flour, 1/2 tsp turmeric powder, 1/2 tsp chilli powder and add little water to make a thick paste.
Leave 2 tbsp mixture aside for kadhi. Add some more water, 1/4 tsp salt, 1 pinch soda in the remaining mixture and make a smooth paste for pakodas.
Heat 100ml oil in a shallow frying pan. Take spoonful of batter in between your fingers and carefully drop it in oil. Fry small size pakodas till golden brown from both sides.
Now in a separate bowl take curd, gram flour paste and whisk well.
In a heavy bottom vessel, take 2 tsp oil, heat well and add fenugreek seeds, red chillies, curry leaves, cumin seeds and saute for a while. When the ingredients begin to crackle, immediately pour curd and gram flour mixture.
Add equal amount of water and mix well. Cook on high flame for about 5 mintues and stir continuously in the begining and then on low flame for about 15 minutes.
When the kadhi is properly cooked, oil used in the bgining for tempering will come up to the surface.
Now add deep fried pakodas, mix well and cook it for another 5 to 6 minutes on low flame. Turn off the flame and serve hot with rice or roti.
Tip :
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