Rajasthani kadhi pakoda

Name: Rajasthani kadhi pakoda
Total time: 3000 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 cup gram flour (besan); 2 cup sour curd; 1 finely chopped green chilli; 1 pinch asafoetida (hing); 2 tsp cumin seeds; 1/2 tsp mustard seeds; 1/4 tsp fenugreek sheed; 1 tsp turmeric powder; 1/2 red chilli powder; 2 whole red chilli; 10-12 curry levels; 4 tsp ghee; 1/2 tsp red degi mirch powder; 2 tsp salt to taste; Oil for frying

Vanika Agrawal @cook_8355865

Pune

#dussera

Vanika Agrawal @cook_8355865

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Ingredients

50 minutes

3 servings

1/2 cupgram flour (besan)
2 cupsour curd
1finely chopped green chilli
1 pinchasafoetida (hing)
2 tspcumin seeds
1/2 tspmustard seeds
1/4 tspfenugreek sheed
1 tspturmeric powder
1/2red chilli powder
2whole red chilli
10-12curry levels
4 tspghee
1/2 tspred degi mirch powder
2 tspsalt to taste
Oil for frying

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Steps

50 minutes

1

For pakoda-mix all the ingredients accept oil with one forth cup of water. Heat sufficient oil in a kadhai, drop small portions of the mixture and deep fry till golden brown. drain and place on a absorbent paper and set aside.
2

For kadhi-mix together curd, gram flour, salt,turmeric powder and beat well.heat 3 tablespoon ghee in a kadhai and add cumin sheed, mustered sheed and fenugreek sheed.when the change colour add asafoetide, green chilli and saute for a minutes.
3

Add curry levels, red chilli powder and add 6 cup of water and curd minutes. add salt to taste and let it cook stirring constantly until it bolling. reduce heat and let it cook from about 30 minutes,stir occasionally.
4

Add pakoda in to the kadhai. Cook it for another 15 min.
5

For tadka-heat one tablespoon ghee in a pan add whole red chilli and cumin sheed.as the start to sputter, Add red degi mirch powder and tak it off the flame. Pour the tadka over the kadhai,mix very well.Kahdi is ready serve hot.