Mahakti Kadhi
by avi'smom
09 Nov 2013
This recipe has been viewed 4303 times
A twist to normal kadhi recipe which makes it more and more aromatic and the beautiful aroma will spread all over as you make this delicacy!
Mahakti Kadhi recipe - How to make Mahakti Kadhi
Preparation Time: Cooking Time: Total Time:
Makes 4 to 5 4 members
100 gms besan (bengal gram flour)
200 gms sour curds (khatta dahi)
1/2 cup chopped onions
1 tbsp dried fenugreek leaves (kasuri methi)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
a pinch asafoetida (hing)
2 whole dry kashmiri red chillies
1 tbsp oil
oil for deep frying
salt to taste
water as required
Method
for the pakodas
To make the kadhi
for the pakodas
- for the pakodas
- Combine 1/3rd of besan, 2 tsp curds, 1/2 of the onions, kasoori methi, salt, add some water and mix it well.
- Heat the oil in a kadhai and drop spoonful of batter to make round pakodas and deep fry till they turn golden brown and crisp.
- Drain on an absorbent paper and keep aside.
To make the kadhi
- To make the kadhi
- Combine the remaining besan, curds, coriander powder, turmeric powder, chilli powder in a bowl and mix it well and make it thin by adding water.
- Heat the oil in a deep pan and add the fenugreek seeds and dry red chillies and asafoetida.
- When the seeds splutter add the remaining onions and saute till they turn soft.
- Add the prepared batter and salt and bring to boil and simmer till it gets cooked well.
- Add the pakodas, mix well and serve hot.
Outbrain