| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
servings
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Ingredients
For Kadhi :
- 250 grams Dahi/ Curd
- 2-3 cups water
- 4 tbsp Besan Gram Flour
- 4 Green Chilies
- 1 sprig curry leaves
- 1 tsp Haldi/ Turmeric powder
- salt to taste
For Tempering :
- 2-3 tbsp Oil or Ghee
- 1 tsp Mustard seeds
- 2 Dry red chilies
- 1 tsp Hing/ Asafoetida
- 1 sprig curry leaves
- 2 pods garlic fine chopped (optional)
- 1/2 tsp Red Chili Powder
For Pakoda :
- 2 big Onions fine chopped or sliced
- 3/4 cup Besan Gram Flour
- 1-2 pinch ajwain
- 1/2 tsp Red Chili Powder
- 1-2 Green Chili fine chopped
- 1 tbsp coriander fine chopped
- salt to taste
- water as needed
- Oil for deep frying
Ingredients
For Kadhi :
For Tempering :
For Pakoda :
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Instructions
How to make kadhi :
- Take a large mixing bowl and add curd along with 2 cups water.Whisk nicely such that no lumps are seen.
- In a glass/ mug or bowl take besan and 1 cup of water and stir to make a fine, lump free solution.
- Add besan mix into curd and whisk well such that everything incorporates well.
- Now add slit green chilies, 1 sprig of curry leaves, turmeric powder and salt to taste.
- Whisk again and transfer the mix in a thick bottomed pan or wok. Keep the pan on gas and turn on the stove and bring it to a boil.
- Once the kadhi comes to a boil, simmer the gas flames and let it cool for 30-35 mins or till its creamy.
How to make pakodas :
- In a large mixing bowl add besan, salt, red chili powder and water. Whisk to make a fine flowing batter.
- Add ajwain, chopped onions, green chilies and coriander into the batter and mix well.
- Heat oil in wok till piping hot. Take a spoon or by using your hands, drop small portions of the batter and fry to make crispy pakodas.
- Collect them in a separate bowl and keep aside.
- Once the kadhi is done, drop the pakodas into it and gently mix.
To prepare tempering :
- Heat oil in a skillet or frying pan and add mustard seeds, dry red chilies and curry leaves and wait till they crackle.
- Now add chopped garlic (optional), hing / asafoetida and red chili powder and fry for a minute.
- Turn off the gas and immediately pour the tempering on kadhi and close the lid so that the aroma remains intact.
- Serve hot over a bed of hot rice with a dollop of ghee.
Recipe Notes
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