Kadhi Pakoda

Name: Kadhi Pakoda
Total time: 2700 s
Yield: 1 servings
Cuisine: American
Ingredients: 1 medium sized onion, sliced; 1-2 green chilli, chopped; 1 tbsp finely chopped coriander; Salt to taste; 1 tsp chilli powder; 1 +1/4 tsp dhana jeera; 1/4 tsp turmeric; 1/4 tsp hing; 1/2 cup + 1tbsp besan; Pinch soda-bicarbonate; 2 tbsp water; Hot oil; 1/2 cup (little) sour curd; 2 +1/2 tbsp besan; 1 +1/2 cup water (manage according to the consistency of curd); Salt to taste; 1/4 tsp turmeric; 1/2 tsp cumin powder; 1/2 tsp sugar (can skip, depending on hour sour is the curd); 3/4 tsp ginger-chilli paste; 1 tbsp finely chopped coriandee; 1 string curry leaves; 1 +1/2 tsp ghee; 1/2 tsp oil; Mustard seeds; Cumin seeds; Methi seeds; 1 string curry leaves; 1 dry red chilli; Small onion, sliced

Isha Shah @cook_7542422

Indian living in Singapore!

Kadhi Pakoda

Isha Shah @cook_7542422

Indian living in Singapore!

Saved

Ingredients

45 min

1 servings

For the pakoda
1medium sized onion, sliced
1-2green chilli, chopped
1 tbspfinely chopped coriander
Salt to taste
1 tspchilli powder
1+1/4 tsp dhana jeera
1/4 tspturmeric
1/4 tsphing
1/2 cup+ 1tbsp besan
Pinchsoda-bicarbonate
2 tbspwater
Hot oil
For the kadhi
1/2 cup(little) sour curd
2+1/2 tbsp besan
1+1/2 cup water (manage according to the consistency of curd)
Salt to taste
1/4 tspturmeric
1/2 tspcumin powder
1/2 tspsugar (can skip, depending on hour sour is the curd)
3/4 tspginger-chilli paste
1 tbspfinely chopped coriandee
1string curry leaves
For the kadhi tempering
1+1/2 tsp ghee
1/2 tspoil
Mustard seeds
Cumin seeds
Methi seeds
1string curry leaves
1dry red chilli
Small onion, sliced
1/2 tsprd
1/2 tspchilli powder

Saved

Steps

45 min

1

Mix all the ingredients of the pakoda in a bowl (except the hot oil and water). Taste it and adjust salt accordingly.
2

Add 2 tbsp water, mix and let it rest for a while.
3

While frying, add hot oil into the mixture.
4

Wet your fork/hand in water and drop bite-sized batter on a pan with little oil / air fryer. Fry until golden brown.
5

To prepare the kadhi, mix all the ingredients in a pot and whisk thoroughly.
6

Now put on a slow flame and let it cook. Stir every now and then or it will stick to the bottom.
7

Now prepare the tempering. Heat ghee and oil (if you don't have ghee, just use oil) to a small pot.
8

Once hot, add mustard seeds, cumin seeds and methi seeds.
9

Once they crackle, add dry chilli, curry leaves and sliced onion.
10

Saute the onions for a short while, then add hing and chilli powder and immediately turn off the stove.
11

Add the tempering to the kadhi and let it boil until the kadhi thickens.
12

Add the pakodas and cook for a short while (or add whenever you plan on eating!) Rest for 5-10 min and then serve with rice!