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KADHI-PAKODA

Ingredients

For making Pakodas

  • Gram flour/Besan – 1 bowl
  • Green chilies – 2 chopped
  • Curry leaves – 8-9 chopped
  • Onion -1 medium-sized chopped
  • Turmeric powder – 1/3tsp
  • Salt to taste
  • Water – required an amount

For making Kadhi

  • Curd (sour) – 1 bowl
  • Besan – 1/4th of bowl
  • Onion – 1 medium-sized ( thinly sliced)
  • Methi dana / Fenugreek seeds – 1tsp
  • Dry red chilies – 2
  • Red chilli powder – 1tsp
  • Curry leaves – 7-8
  • Cumin seeds – 1tbsp
  • Turmeric powder – 1/2tsp
  • Dry fenugreek leaves/Kasuri methi – 1tbsp
  • Salt to taste
  • Cooking oil – 1tbsp

Procedure

For Pakodas

  • Make batter for pakodas. Add all ingredients in a mixing bowl and mix well.

  • Make a thick batter by adding little water.

  • Whisk the batter continuously for atleast 5 minutes.Whisking is very important in making soft pakodas.
  • Let the batter rest for few minutes.
  • Now turn on the flame and put a wok/kadhai on it.
  • Add sufficient oil for deep-frying the pakodas.
  • Whisk well before pouring batter into wok.

  • Fry till golden brown colour.

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For Kadhi

  • Make a batter using curd, turmeric powder,red chilli powder & besan.Whisk properly without no lumps.
  • Add sufficient amount of water.The water needed for making Kadhi is about 6-7 times of curd.
  • Put a pan on flame and add oil.Let the oil heat properly.
  • Now add methi dana,curry leaves & dry red chilies.Saute for few seconds.
  • Add chopped onions.Saute till raw aroma goes.

  • Now add the curd-besan-water mixture and stir continuously on high flame.

  • Bring first boil in high flame by stirring kadhi continuously and then cover wok with lid(not fully covered).See image.

  • Stew kadhi for 30 minutes in low flame.Keep stirring in between.
  • After 30 minutes add roasted- crushed fenugreek leaves.
  • Add pakodas & salt,mix well.
  • Stew for another 10 minutes in low flame.

  • Now heat a tadka pan,add oil, cumin seeds & green chilies.Pour this tempering in kadhi.
  • Kadhi-pakoda is ready.
  • Garnish with coariander leaves.

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Author:

Hi all, I am Kanchan from devbhoomi Uttarakhand(INDIA). Cooking is my passion.Here I am sharing those secrets of cooking,which I have acquired over the period of time from my mother. I hope you will like it. Keep supporting this blog for more such recipes and do leave your valuable feedback.

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