Pakora KadhiPakora Kadhi is a tangy yogurt base curry which has deep fried pakoda (fritters)

Name: Pakora Kadhi Pakora Kadhi is a tangy yogurt base curry which has deep fried pakoda (fritters)
Yield: Serve 4-5 people
Cuisine: Indian
Ingredients: 1 cup besan/gram flour; 1/2 tbsp ghee; 1 pinch baking soda; to taste Salt; 1 tsp red chilli powder; 1 tsp Dhaniya(coriander) powder; 1/4 tsp Hing/asafoetida; 1 tbsp dry fenugreek leaves; 1 cup dahi/curd; 1/4 cup Besan/gram flour; to taste Salt; 1 tsp red chilli powder; 1 tsp haldi/ Turmeric powder; 1 tsp garam masala; 1 tsp cumin seeds; 1 tsp carom seeds; 1 tsp Methi(fenugreek) seeds; 1 tsp mustard seeds; as needed water

Akriti Sharma @cook_15988327

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Akriti Sharma @cook_15988327

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Ingredients

Serve 4-5 people

for pakoda
1 cupbesan/gram flour
1/2 tbspghee
1 pinchbaking soda
to tasteSalt
1 tspred chilli powder
1 tspDhaniya(coriander) powder
1/4 tspHing/asafoetida
1 tbspdry fenugreek leaves
for kadhi
1 cupdahi/curd
1/4 cupBesan/gram flour
to tasteSalt
1 tspred chilli powder
1 tsphaldi/ Turmeric powder
1 tspgaram masala
1 tspcumin seeds
1 tspcarom seeds
1 tspMethi(fenugreek) seeds
1 tspmustard seeds
as neededwater

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Steps

1

In a bowl take besan and mix all the dry masal with ghee and baking soda
2

Mix it properly then add water little by little to make flows consistency batter for pakoda.
3

Mix it vigorously for about 1 minute.
4

Heat the oil to medium. Once the oil is ready, drop in small pakora and fry it till golden brown.
5

Keep the pakoda aside.
6

Now in a deep pan take 1cup of dahi. Blend it properly by mixing it with whisk. To smooth it out.
7

Start mixing 1/4 cup besan little at a time to make smooth batter.
8

Whisk it properly for couple of minutes.
9

Now add all the dry masala.
10

Heat cooker on medium heat. Add oil to it. Then add curry leaves, hing, mustard seeds. Let the mustard seeds crack first.
11

When mustard seeds starts cracking add cumin seeds, fenugreek seeds, ajwain to it.
12

Now pour in the curd and besan mixture. Turn the flame to high.
13

Keep on stirring the mixture until it gets a nice boil.
14

Once it gets a nice boil turn the heat in between medium and low and cook the kadhi for 15-16 minutes.
15

Add pakoras to it and give it a couple of boils.
16

Now before serving, heat ghee in a pan. Add mustard seeds, one whole dry red chilli and 1/4 tsp of Kashmiri red chilli powder and pour it over the kadhi
17

Enjoy it with rice or chapatis.