Kadhi Pakora Recipe
Kadhi Pakora is a famous North-Indian dish. It has different names in different parts of India.Kadhi can be served with roti, poori, paratha, bajra(millet) ki roti, rice, bajra ki khichdi. It is also prepared in Annkoot(which is celebrated on the next day of the Diwali festival in North India.
Ingredients
For Kadhi
- 2 teaspoon Gram Flour(Besan)
- 1 cup Curd
- 2½ cup Water
- 1 teaspoon Salt
- 1 teaspoon Red Chili Powder
- 1 tablespoon Ghee
- 1 pinch Hing
- 1 teaspoon Cumin Seeds(Jeera)
- 1 teaspoon Mustard seeds(Rai)
- 1 teaspoon Ginger, grated
- 1 teaspoon Garlic, grated
- 1 teaspoon Green Chili, chopped
- ¼ teaspoon Turmeric Powder
- 2 pieces Cloves(Laung)
- 5 pieces Whole Black Pepper(Sabut Kali Mirch)
- 2 pieces Bay Leaves
- 1 piece Whole Red Chili
- Coriander and Mint leaves, chopped for garnishing
For Pakora
- 4 tablespoom Besan
- ¼ cup Water
- ½ teaspoon Salt
- ½ teaspoon Red Chilli Powder
- 1 pinch Baking Powder
- 1 teaspoon Green Chili, Chopped
- Oil, for frying
Instructions
- Take besan, salt, green chili, red chili, and baking powder in a big bowl.
- Add ¼ cup of water to the mixture to make a batter of medium thickness.
- Heat oil in a deep non-stick pan on a medium flame.
- Take small portions of this batter and drop in hot oil.
- Deep fry pakora till it becomes golden color from all sides.Place it on a plate/bowl. Keep aside.
- Take a big vessel or kadhai. Add besan, curd, 2½ cup water, turmeric powder, and salt to make a thin batter.Mix the batter with the help of a hand blender or whisk.
- Put this vessel on the stove on high flame. Add cloves, whole black pepper and bay leave in the pan.
- Stir constantly till one boil otherwise, besan and curd will separate and kadhi will get spoiled.
- After 1 boil, simmer the flame and cook for 10 minutes. Add pakora in kadhi and keep cooking on low flame for 5 minutes.
- For tadka, heat ghee in a pot(or kadhai) and add cumin seeds(jeera), mustard seeds(rai), and hing. Let them sputter.
- Lower the flame and add ginger, garlic, whole red chili, and chopped green chili and saute them for raw aroma.
- Add red chili powder in the tadka & immediately pour the tadka over the kadhi and cover the kadai with a lid for a minute to let kadhi absorb odour of masala.