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Pakoda Kadhi 1

Delicious besan pakodas soaked in tangy kadhi.

Pakoda Kadhi 1

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Pakoda Kadhi 1 recipe - How to make Pakoda Kadhi 1

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 serving

Ingredients


For The Kadhi
1 1/2 cups sour curds (dahi)
3-4 tbsp gram flour
1 tsp green chilli paste
salt to taste
1/2 tsp turmeric powder (haldi)
for tempering
1 1/2 tsp oil
a pinch of asafoetida (hing)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
few curry leaves (kadi patta)
for garnishing
few chopped coriander (dhania) leaves.
for pakoda
1/4 cup besan (bengal gram flour)
salt to taste
1/4 tsp chili powder
2-3 chopped green chilies
1/4 tsp cumin seeds (jeera)
a pinch of soda bi-carb
1 pinch asafoetida (hing)
1 small onion , chopped
oil for deep frying

Method
For the pakoda
    For the pakoda
  1. Add gram flour and all the ingredients in a mixing bowl with enough water to make soft dough.
  2. Heat the oil in a kadai, Drop teaspoonfuls of the pakoda mixture into it and deep-fry the pakodas over a medium flame till they are golden brown.
  3. Remove and drain on absorbent paper. Keep aside.

For the Kadhi
    For the Kadhi
  1. Mix together curd and gram flour, whisk well so that no lumps remain.
  2. Add 1 ½ cup of water, mix well.
  3. Heat oil in a pan and add the mustard seeds and cumin seeds. When they crackle, add the asafoetida, curry leaves and onions and sauté for 4 to 5 minutes.
  4. Add this tempering to kadhi, mix well.
  5. Add green chilli paste, turmeric powder and salt and bring to a boil whilst stirring continuously.

How to proceed
    How to proceed
  1. Just before serving, add the pakodas to the hot kadhi and simmer for 4 to 5 minutes.
  2. Serve hot garnished with coriander leaves with Naan, steamed Rice or Roti

TIP
    TIP
  1. Heat two tablespoon of oil or desi Ghee and add 1/2 teaspoon of Red Chilli Powder so that the oil turn reddish.
  2. Add this oil evenly on top of the kadhi. This will increase its flavors a lot.

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