Kadhi Pakoda

30-35 minutes
Prep: 10 minutes | Cook: 20-25 minutes | Servings: 2

Ingredients

 

For Pakoda

1 cup Gram flour (बेसन)

2 heaped tbsp Curd (दही)

Salt to taste (नमक स्वादानुसार)

½ tsp Turmeric Powder (हल्दी पाउडर)

¼ tsp Asafoetida (हींग)

¼ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

½ tsp Coriander Powder (धनिया पाउडर)

1 tsp Prepared Masala (तैयार किया हुआ मसाला)

2 tbsp Coriander Leaves – chopped (धनिया पत्ता)

1 inch Ginger – grated (अदरक)

2 tsp Oil (तेल)

½ tsp Baking Soda (बेकिंग सोडा)

 

For Masala

1 heaped tbsp Coriander Seeds (धनिया के बीज)

1 heaped tsp Cumin Seeds (जीरा)

½ tsp Fennel Seeds (सौंफ)

 

For Kadhi

2 tbsp Gram Flour (बेसन)

1 cup Curd (दही)

Salt to taste (नमक स्वादानुसार)

½ tsp Turmeric Powder (हल्दी पाउडर)

¼ tsp Asafoetida (हींग)

¼ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

¼ tsp Prepared Masala ( तैयार किया हुआ मसाला)

3 cups Water (पानी)

2 tbsp Ghee (घी)

2 tbsp Oil (तेल)

1 tsp Mustard Seeds (सरसों के बीज/राई)

½ tsp Cumin Seeds (जीरा)

¼ tsp Fennel Seeds (सौंफ)

1 inch Ginger – chopped (अदरक)

2 fresh Green Chillies – slit in half (हरी मिर्च)

1 sprig Curry Leaves (कड़ी पत्ता)

 

For Tempering

2 tbsp Ghee (घी)

1 Dry Red Chilli – cut in 3 pieces (सूखी लाल मिर्च)

1 medium Tomato – chopped (टमाटर)

 

For Garnish

Fresh Coriander Leaves (धनिया पत्ता)

 

Process

For Masala

  • In a pan add coriander seeds, cumin seeds, fennel seeds and roast them lightly.
  • Remove in a motor pastel and crush it coarsely. Keep aside for further use.

 

For Pakoda Mixture

  • In a bowl add gram flour, curd, salt, turmeric powder, asafoetida, degi red chilli powder, coriander powder, prepared masala, coriander leaves, ginger and mix everything properly and keep aside for further use.

 

For Kadhi Mixture

  • In a bowl add gram flour, curd, salt, turmeric powder, asafoetida, degi red chilli powder, prepared masala, water and mix everything properly and keep aside for further use.

 

For Kadhi Pakoda

  • In a pan add ghee, oil, mustard seeds, cumin seeds, fennel seeds, ginger, green chillies, curry leaves saute for a minute.
  • Now add the kadhi mixture and mix it properly and bring it to a boil.
  • Meanwhile in the pakoda mixture add a mix of oil and baking soda mix it properly.
  • Now in the lightly thickened kadhi start adding small balls of the pakoda mixture, cover and let it cook on medium heat.
  • Remove the lid and add the tempering and cook for a minute and switch off the flames. And garnish with coriander leaves.

 

For Tempering

  • In a pan add ghee, dry red chilli and tomato, cook it for a minute and add it to the kadhi.
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