Kadhi pakoda

Name: Kadhi pakoda
Cuisine: Indian
Ingredients: For Pakora; 1/2 cup gram flour; 1 chopped onion; 2 tbsp chopped coriander leaves; 1/4 tsp turmeric powder; 1 pinch baking soda; 1 tsp cumin; 1 tsp chopped green chillies; to taste salt; as needed oil for deep frying; For Karhi; 2 cup curds beaten smooth; 2 tbsp gram flour; 1/4 tsp turmeric powder; to taste salt; For Tardka; 2 whole dry kashmiri red chillies; 1/2 tsp coriander seeds; 1/2 tsp cumin seeds; 1/4 tsp methi; 2 tsp grated ginger; 4-6 curry leaves; 1/2 tsp chilli powder; 2 tbsp oil

Manju Bhardwaj @cook_9853060

JVT, Mohali

#dussehra

Manju Bhardwaj @cook_9853060

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Ingredients

For Pakora
1/2 cupgram flour
1chopped onion
2 tbspchopped coriander leaves
1/4 tspturmeric powder
1 pinchbaking soda
1 tspcumin
1 tspchopped green chillies
to tastesalt
as neededoil for deep frying
For Karhi
2 cupcurds beaten smooth
2 tbspgram flour
1/4 tspturmeric powder
to tastesalt
For Tardka
2whole dry kashmiri red chillies
1/2 tspcoriander seeds
1/2 tspcumin seeds
1/4 tspmethi
2 tspgrated ginger
4-6curry leaves
1/2 tspchilli powder
2 tbspoil

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Steps

1

For the pakora :
2

Mix all the ingredients in a bowl given for pakora except the oil and add a little water to make thick batter. Heat the oil in a kadai and drop spoonfuls of the batter into the hot oil. Deep-fry till the pakoras are golden brown.
3

For the karhi :
4

Mix the curds, besan, haldi powder and salt with 2-1/2 cups of water till smooth and lump free. Bring to a boil. Heat the oil in a pan and fry the tardka ingredients for few minute. Keep aside.
5

Pour the tardka over the karhi, lower the flame and simmer for 10 to 12 minutes. Drop the pakoras into the kadhi and cook for a few minutes.
Serve hot.