Kadhi Pakora
Kadhi fits into any menu, being a traditional favourite. While regular sour curds kadhi qualifies as simple, this easy enhancement using besan dumplings thus making pakoda kadhi a much grander fare.
| Ingredients | |
| For the pakodis | |
| Besan | 1 cup |
| Chopped dhania | 2 tbsp |
| Haldi powder | 1/4 tsp |
| Baking soda | a pinch |
| Jeera | 1 tsp |
| Finely chopped green chillies | 1 tsp |
| Salt | to taste |
| Oil for deep-frying | |
| For the kadhi | |
| Dahi eaten | 2 cups curds |
| Besan | 2 tbsp |
| Haldi Powder | 1/4 |
| Salt | to taste |
| For the tempering | |
| Dalchini | 12 mm. (1/2″) |
| Whole dry kashmiri red chillies | 2 |
| Dhania Seeds | 1/2 tsp |
| Jeera | 1/2 tsp |
| Methi Dana | 1/4 tsp |
| Granted Ginger (Adrak) | 2 tsp |
| Curry leaves (kadi) patta | 4 to 6 |
| Chilli Powder | 1/2 tsp |
| Oil | 2 tbsp |
Method:
For the pakodis:
- Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
- Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
- Deep-fry till the pakodis are crisp and golden brown.
- Drain on absorbent paper. Keep aside.
For the kadhi:
- Mix the curds, besan, haldi powder and salt with 2 cups of water till smooth and free of lumps.
- Bring to a boil.
- Heat the oil in a pan and fry the tempering ingredients for 2 minutes.
- Keep aside.
- Pour the tempering over the kadhi, lower the flame and simmer for 10 to 12 minutes.
- Keep aside.
How to proceed:
- Re-heat the kadhi and bring to a boil, lower the flame.
- Drop the pakodis into the simmering kadhi and cook for a few minutes.
Serve hot.
Tips:
- When you add the pakodis into the kadhi, add one first and check again to see that it does not crumble or disintegrate.
- If that happens, add some more besan to the pakodi mixture and check.
Share :
