Kadhi Pakoda Recipe

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kadhi pakoda is most popular and tantalizingly sour dish in Rajasthan which is prepared by curd, besan, fritters and some Indian spices.

As we all know that curd is not only rich in potassium and calcium but also improve our immune system.

 

We eat vegetables and pulses almost every day but when we get bored and want to eat something is different then we make pakoda kadhi.

There are varieties of kadhi in India like sindhi kadhi, gujarati kadhi, punjabi kadhi and rajasthani kadhi however the taste is different of each kadhi.

Today Mydaawat is sharing an easy Kadhi Pakoda Recipe with step by step pictures which helps to make it easier.

Ingredients

½ cup besan (gram flour).
1 cup curd.
4 green chili.
4-5 garlic cloves.
4-5 black pepper.
1 tbsp melted butter(ghee).
1 bay leaf.
2-3 cloves(laung).
A bunch of curry leaves.
½ tsp garam masala powder.
1 tsp coriander powder.
1 tsp turmeric powder.
1 tsp red chili powder.
1 tsp cumin seeds.
1 cup of water.
A pinch asafoetida(hing).
A bunch of coriander leaves.
Oil for deep frying.
Required salt to your taste.

How to Cook Kadhi Pakoda

1.In a bowl add ½ cup of besan, ½ tsp cumin seeds, ½ tsp coriander powder, ¼ tsp turmeric powder, 1 tsp red chili powder, 1 finely chopped green chili and ½ tsp salt or according to your taste.

2.Mix well, Add water and 1 tbsp hot oil. Make thick batter.

3.Now heat oil in pan on medium flame.

4.Once it hot then drop spoonful of batter into hot oil. Fry till it becomes golden brown.

5.Remove it and take in a bowl, keep aside.

6.Mix yogurt, besan, salt and turmeric powder in a bowl.

7.With the help of hand blender blend it, Make sure no lumps to remain of besan.

8.Now add 1 cup of water or as you required. Bring it to a boil on medium flame.

 

9.In a mortar add 3 green chili, garlic cloves and black pepper. Make paste by using pestle.

 

10.Mean while heat ghee in a pan on medium flame.

11.Once hot add cumin seeds, bay leaf, cloves, asafoetida and let them sizzle.

12.After crackled add green chilli-garlic-black pepper paste. Cook for a minute.

 

13.Now add curry leaves, ½ tsp turmeric powder, ½ tsp red chili powder, ½ tsp coriander powder and garam masala. Stir well and cook for few seconds.

14.When kadhi cooked then add pakoda. Mix well and cook for 2 minutes.

 

15.Add tadka in to the pakoda kadhi and cook for 3-4 minutes because pakoda gets soft and soak up

flavors.

16.Grnish with coriander leaves, Serve hot and tangy Kadhi Pakoda with rice or chapati.

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