Pakode wali Kadhi

Published On December 12, 2017
In Article
By Subhadra Arya
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Prep Time
10 minutes
Cook Time
30 minutes
Difficulty Level
Intermediate

Ingredients

Sour curd - 200 grams
Besan / Chickpea flour - 8 tablespoons
Turmeric powder - 1 teaspoon
Hing/ Asafoetida - 1/2 teaspoon
Salt - as per taste
Onions(finely chopped) - 4
Ginger garlic paste - 1 teaspoon
Dry red chili - 2
Red chili powder- 1 or 2 teaspoons
Coriander leaves - for garnishing
Oil - to deep fry
Bay leaf - 1
Paanchphoran - 1 teaspoon
Ajwain/carrom seeds - 1/4 teaspoon

Instructions

FOR KADHI: Take the source curd, add four tablespoons of besan/ chickpea flour to it, half turmeric powder, salt and red chili powder and whisk properly. Add in about three cups of water and mix properly.
In a pan, add 2 tablespoon of oil , panchphoran, hing, dry red chili, bay leaf and 2 tablespoon of onions and fry till golden.
Add in the ginger garlic paste and saute. Add the kadhi mixture and cook on high flame for a few minutes, later reduce the flame and cook on medium flame.
FOR PAKODAS: Add in the besan, salt, chili powder, onion and mix it along with water with a consistency of making pakoras.
Heat oil in a kadhai, shape the pakodas into round and deep fry till golden color.
When the kadhi starts boiling, add in the pakodas and cook for 20 to 30 minutes and garnish with coriander leaves.
Hot pakode wali kadi is ready to serve with rice or rotis.

Servings : 4-5
Ready in : 40 minutes
Special Category : Healthy Food
Recipe Type : Dinner, Lunch

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Subhadra Arya

My life revolves around my family and am passionate about cooking and well being of my dear ones.Born and brought up in various states living in picturesque Rajasthan .