Kadhi pakoda recipe-How to make kadhi pakoda
Serving 6 people
Ingredients
Ingredients
Gram flour – 100 grams (1/2 cup)
Curd – 300 grams (1 1/2 cup)
Oil – 2 tbsp
Mustard Seeds- 1 teaspoon
Curd – 300 grams (1 1/2 cup)
Oil – 2 tbsp
Mustard Seeds- 1 teaspoon
Asafoetida – 1 to 2 pinch
Cumin seeds – 1/2 tsp
Fenugreek seeds – 1/2 tsp
Red chilies – 2
Ginger – 1-inch long piece (finely chopped)
Turmeric powder – 1 Tsp
Red chili powder – 1/2 tsp (add to taste)
Salt to taste
Pakoda recipe
Gram flour 2 cup
Carom Seeds – 1 teaspoon
salt to taste
red chili powder -1/4 teaspoon
Oil for frying
Cumin seeds – 1/2 tsp
Fenugreek seeds – 1/2 tsp
Red chilies – 2
Ginger – 1-inch long piece (finely chopped)
Turmeric powder – 1 Tsp
Red chili powder – 1/2 tsp (add to taste)
Salt to taste
Pakoda recipe
Gram flour 2 cup
Carom Seeds – 1 teaspoon
salt to taste
red chili powder -1/4 teaspoon
Oil for frying
Method
First, we prepare pakora.
For this take a bowl add gram flour, carom seeds, salt and red chili powder and mix it well.
Gradually pour water and mix to make a thick, smooth batter.
Heat oil in a deep pan and check whether oil is sufficiently hot or not by dropping a pinch of batter into hot oil.
Take a small portion of batter in hand or one teaspoon and drop in hot oil.
Repeat the process for remaining batter and deep fry until they turn golden brown in color.
Keep stirring in between so that they cook evenly.
Deep fry in batches.
Now we prepare the batter for kadhi
Filter gram flour and keep in any utensil.
Churn the curd then put it in a utensil, mix curd and gram flour till they blend in completely and become a homogeneous mixture.
Add 6 cups of water in gram flour mixture.
This mixture needed to make Kadhi.
Now we prepare kadhi
Heat 2 tbsp oil in a frying pan, put asafoetida, cumin seeds and fenugreek seeds and mustard seeds in hot oil.
After cumin seeds, fenugreek seeds and mustard seeds are roasted add turmeric powder, red chilies, red chili powder, and ginger.
Roast these spices and add 1/2 cup water and then put the gram flour mixture and continue stir till it comes to boil(cook on a high flame so that Kadi comes to boil quickly).
Add salt after Kadi comes to boil.
Lower the flame, now allow Kadi to cook on a low flame for 15-20 minutes.
Add pokadas and stir Kadi with a spoon every 3-4 minutes.
You will see Gram flour Malai all over the surface of the Kadi.
Kadi is ready to serve.
Churn the curd then put it in a utensil, mix curd and gram flour till they blend in completely and become a homogeneous mixture.
Add 6 cups of water in gram flour mixture.
This mixture needed to make Kadhi.
Now we prepare kadhi
Heat 2 tbsp oil in a frying pan, put asafoetida, cumin seeds and fenugreek seeds and mustard seeds in hot oil.
After cumin seeds, fenugreek seeds and mustard seeds are roasted add turmeric powder, red chilies, red chili powder, and ginger.
Roast these spices and add 1/2 cup water and then put the gram flour mixture and continue stir till it comes to boil(cook on a high flame so that Kadi comes to boil quickly).
Add salt after Kadi comes to boil.
Lower the flame, now allow Kadi to cook on a low flame for 15-20 minutes.
Add pokadas and stir Kadi with a spoon every 3-4 minutes.
You will see Gram flour Malai all over the surface of the Kadi.
Kadi is ready to serve.
