Kadhi Pakora Recipe

INGREDIENTS 50 gms Gram flour 300 gms Yoghurt, whisked 1 Tsp Turmeric powder ¾ Tsp Red chilli powder To taste Salt Tempering- 50 ml Oil ¼ Tsp Mustard Seeds ¼ Tsp Cumin seeds ¼ Tsp Crushed Coriander seeds ¼ Tsp Fenugreek seeds 2 Nos. Dry Red chillies whole 10 Nos. Curry leaves 1 Tsp Ginger, fine, chopped 1 Tsp Garlic, chopped To taste Salt 2 Tbsp Fresh coriander, chopped Pakoras- 150 gms Gram flour 100 gms Onions, chopped 2 Nos. Green chillies, chopped 1 Tbsp Fresh coriander, chopped 1 Pinch Carom seeds 1/8 Tsp Turmeric powder 1 pinch Baking soda To taste Salt Water-as required Oil to deep fry

Pakoras- To make pakora for Kadhi, combine gram flour with chopped onions, chopped green chillies, chopped coriander, carom seed, turmeric powder, salt and baking soda. Using some water make a soft mixture. Heat oil in a wok and fry small portions of this mixture, to make pakoras for kadhi. Remove pakoras on a tissue paper and keep aside. Kadhi- In a bowl combine gram flour, whisked yoghurt, turmeric powder, red chilli powder and salt. Add water and make smooth runny mixture with no lumps. In a wok or a pan heat oil and add mustard seeds, cumin, crushed coriander seeds, fenugreek seeds and dry red chillies whole. When they crackle add asafoetida, green chillies and curry leaves. Sauté for 30 seconds and add chopped ginger and garlic. Cook for a minute and pour in gram flour mixture. Cook and bring to a boil. Reduce heat and keep stirring and cook for 10-12 minutes. The mixture will gradually get thicker. Add fried pakoras, check salt and consistency. Remove in a bowl and garnish with fried red chilli and chopped coriander. Serve hot.


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