kadhi pakoras is a simple, tasty, and delicious dish. We can cook kadhi without pakoras but pakoras
give more taste. We can serve it with rice, bread or Corn Bread. I like kadhi Pakoras with
CornBread is too much.
Ingredient
For The Kadhi
yoghurt 500 g.
Gram Flour 80g
Ghee or oil 3 tbsp
Turmeric 1 tsp
fenugreek powder 1/8 tsp
Garam masala 1 tsp
Red Chillies Powder 1 tsp
coriander (dhania) powder 1/2 tsp
green coriander (chopped) 1 tbsp
salt as a taste
For The Pakoras
basan 1 cup
green chillies(finely chopped) 1,2
green coriander (dhania)finely chopped 2 tbsp
turmeric powder (Haldi) 1/4 tsp
grated ginger (adrak) 1/2 tsp
red chilies powder 1/2 tsp
onion finely chopped 1 medium size
Cumin seeds 1 tsp
Celery (ajwain) 1/2 tsp
salt as a taste
oil as needed
preparation
Mix all ingredients with some water to make a smooth batter, and keep aside for 10,15 minutes.
This time I cooked kadhi.
First, in a cooking pot, blend yogurt with 2 cups of water in a mixture or with a Madani
.Then add gram flour and salt, and mix well.
Heat oil in a cooking pot and tamper the Turmeric, fenugreek powder, Red Chillies powder,
coriander powder, and garam masala in it on a low flame. fry a few seconds then add
yogurt mixture, mix well and cook with stirring till boil, Simmer over low heat till it thickens a bit.
Heat at least one inch of oil in a frying pan over medium heat. To test, put one drop of batter
in the oil. The batter should form a small ball on the surface of the pan, but not change
color right away.
Fry the pakoras in small batches, three to four minutes per batch. Fry the pakoras,
turning occasionally until both sides are golden brown. Scoop out the pakoras from the oil
and drop them into a hot kadhi.mix gently and cook for 1 to 2 minutes again with stirring.
Sprinkle the green coriander on Khadi. Pakora Kadhi is ready.
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