Dhaba style Kadhi pakoda

Name: Dhaba style Kadhi pakoda
Total time: 3600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: For kadhi:; 3 tablespoon besan; 1 cup sour curd; 7-8 cup water; 1/4 teaspoon turmeric; to taste Salt; 1 tablespoon oil; 1 tablespoon ghee; 1/2 teaspoon mustard seeds; 1/4 teaspoon cumin seeds; Pinch asafoetida; 7-8 curry leaves; 2 cloves; 1/2 teaspoon Fenugreek seeds; 1/2 teaspoon finely chopped garlic; 1/2 teaspoon grated ginger; 2 teaspoon jaggery powder; 1 sliced onion; 1/2 teaspoon red chilli powder; 1 tablespoon finely chopped coriander; For tempering:; 1 tablespoon ghee; 1 teaspoon Red chilli powder; For pakoda:; 1 cup besan; 1/2 cup finely chopped Fenugreek; 1/4 cup finely chopped spinach; 1 green chilli finely chopped; to taste Salt; 1/4 teaspoon crushed coriander seeds

Shraddha Patel @cookwithshraddha

#week4of5
#QuickFixDinner
#post3
kadhi pakora is such a rich and colourful curry. It is prepared with curd and bessan. And then topped with pakodas which makes it an interesting dish.

Shraddha Patel @cookwithshraddha

#week4of5
#QuickFixDinner
#post3
kadhi pakora is such a rich and colourful curry. It is prepared with curd and bessan. And then topped with pakodas which makes it an interesting dish.

Saved

Ingredients

60 minutes

3 servings

For kadhi:
3tablespoon besan
1cup sour curd
7-8cup water
1/4teaspoon turmeric
to taste Salt
1tablespoon oil
1tablespoon ghee
1/2teaspoon mustard seeds
1/4teaspoon cumin seeds
Pinch asafoetida
7-8curry leaves
2cloves
1/2teaspoon Fenugreek seeds
1/2teaspoon finely chopped garlic
1/2teaspoon grated ginger
2teaspoon jaggery powder
1sliced onion
1/2teaspoon red chilli powder
1tablespoon finely chopped coriander
For tempering:
1tablespoon ghee
1teaspoon Red chilli powder
For pakoda:
1cup besan
1/2cup finely chopped Fenugreek
1/4cup finely chopped spinach
1green chilli finely chopped
to taste Salt
1/4teaspoon crushed coriander seeds
1/4teaspoon turmeric
1/2teaspoon red chilli powder
1/4teaspoon baking soda
Water for batter
Oil for frying

Saved

Steps

60 minutes

1

For kadhi: Take a bowl and add besan, curd, salt and turmeric. Whisk it. Then add water and whisk it well.
2

Now heat a kadai, add ghee and oil. Splutter mustard seeds, cumin seeds, cloves and Fenugreek seeds.
3

Then add curry leaves, asafoetida, ginger and garlic. Saute for a minute on a low flame. Then add red chilli powder.
4

Now pour besan curd mixture in a kadai. Add sliced onion and jaggery powder. Stir and boil it for 40-45 minutes on a low flame. (Boiling for more time will enhance the batter taste)
5

Meanwhile will prepare pakoda. Take a mixing bowl, add besan. Now add Fenugreek, spinach, chopped chilli, salt, turmeric, red chilli powder and crushed coriander. Mix it well.
6

Now add little water and make a batter. Add more water if required. Then add baking soda and mix it well.
7

Take a small portion of batter and put it in a hot oil. Deep fry all pakoda till golden. Keep the flame medium.
8

Now for serving, transfer all pakoda in a kadhi.
9

For tempering, heat a pan. Add ghee, once it is hot add red chilli powder. And quickly pour the tempering on a kadhi.
10

Sprinkle chopped coriander and dhaba style kadhi pakoda is done. Serve with steamed rice or roti.