Namaste 🇮🇳🙏🏻
Hello Friends, How are you all ?? Wishing you all happy and prosperous life Ahead.
Today i would like to share the recipe of **Pakoda Kadhi - Indian curry recipes,in which soft & fluffy ball made up of chickpea flour dipped in a curry which is also made up of chickpea flour, sour yoghurt, and spices. It is serve as Side dish to your meal even can be paired up with Stream plain rice or with Jeera Rice. Kadhi Chawal is one of my favourite meak since childhood. Even when I go out for traveling especially to the hill stations, I first priority to order Kadhi Chawal. Homemade has its own unique taste, but the Dhaba style has a completely different flavor. Making it's pakode (fritters) is not that easy, but my mother makes the best kadhi (curry) at my house. Maybe I follow her recipe, I also make kadhi just like her. Friends try this recipe. If you like it, be sure to let me know in the comment section.
Timing 🕑
| Preparation Time | 5-7 Min |
|---|---|
| Cooking Time | 30-40 Min |
| Cuisine | Indian |
| Course | Main Course |
| Serving | 4-5 |
Ingredients📃
For pakora
• 2 cup gram flour(Besan).
• ½ tbsp chilli powder
• pinch of Asafoetida(Hing).
• 1 tbsp salt.
• water as required.
• ¼ tbsp baking soda.
• Oil, for frying.
For Kadhi
• ½ cup Gram Flour(besan).
• 2 cup curd.
• 1 tbsp turmeric
• ½ tbsp chilli powder
• 2 tbsp oil
• ½ tbsp cumin seeds.
• Pinch of Asafoetida(Hing).
• ¼ tbsp methi.
• water as Required.
• Salt to Taste.
For tempering:
• 2 tbsp ghee
• ½ tbsp cumin seeds.
• 2 dried red chilli.
• Pinch of Asafoetida(hing).
• ½ tbsp of Kashmiri Red Chilli Powder.
Process 👨🏻🍳
Making Pakoda
To prepare the pakoda, in a big bowl take besan.
Add the Red Chilli Powder, Asafoetida, Salt and Baking Soda.
Mix it well. Make sure everything combined Well.
Now add water slowly, and prepare a smooth lump free batter.
Mix well till the batter is light and fluffy. Your pakora consistency should be as shown in the picture, neither be too Running or Too thick. Consistency of batter is should be perfect to make Soft Pakora.
Heat the oil in the kadai or Pan.
Wet your hands with water, and pinch off a ball-sized piece of dough in the Medium hot oil.
Drops the ball in the oil.
keeping the flame on medium.Stir occasionally, until the pakoda turns golden brown and crisp.
Tip - Drain the Pakoda in the water, so that your pakora absorbe water, to make Soft.
Making Kadhi
In a same bowl take besan, chilli powder and curd.
Whisk and mix well making sure there are no lumps.
Add water, prepare a smooth watery consistency mixture as shown in the picture. Keep aside.
Pour out the extra oil, in the same kadai, heat the oil, mustard seeds, turmeric powder and salt on low flame, avoid burning of spices.
Pour in the besan curd mixture and mix well.
Keep the Flame low, in between stirirng till the besan and curd mixture are well combined, and starts to thicken.
Boil for 15 to 20 minutes or until the raw flavour of besan is gone. Now add the pakoda.
The mixture will turn glossy, adjust the consistency as required. Keep aside.
Making Tempering
Heat the Ghee in the Tadka Pan.
Add ½ tsp cumin, dried red chilli, hing. wait untill it starts crackling.
Off the Flame, cool down the ghee to avoid burning of Red chilli powder.
Add the Red chilli Powder. Your tempering is ready.
Pour the tempering over the kadhi.
Your Pakoda Kadhi is ready to serve.
Finally, enjoy Kadhi Pakora Recipe with plain or Jeera rice.
It's Delicious and easy to cook recipe, try it. 'm sure you are gonna love it. Try this recipe and let me know how it is. For more indian cuisine stay connected to my blogs.
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