Dhaba Style Kadhi pakora
Kadhi is a dish thats loved by all. There are different ways to make kadhi, but Punjabi, Gujarati, Sindhi, and north Indian kadhi has one common thing is gram flour
Dhaba Style Kadhi pakora
Kadhi is a dish thats loved by all. There are different ways to make kadhi, but Punjabi, Gujarati, Sindhi, and north Indian kadhi has one common thing is gram flour
Cooking Instructions
- 1
Add gram flour and yogurt in a large bowl and whisk until both are well combined
- 2
Now, add salt, chili powder, turmeric powder, and coriander powder, whisk properly, to avoid lump
- 3
Add water and mix well all together
- 4
In a large and deep pan, add mustard oil on medium heat.When oil is hot, add fenugreek seeds, chopped onion, ginger, garlic. Cook for 2 minutes
- 5
Add the prepared gram flour yogurt mixture into the pan. Set the flame on medium-high, stir continuously until the kadhi comes to a boil.
- 6
Set the flame on low-medium and cook for 40 minutes. Keep stirring it in between
- 7
Kadhi is cooking, in the meantime, make the pakora
- 8
To a large bowl, add gram flour, chopped onion, salt, and water, first add a small quantity of water, mix well all together. Consistency should not be very runny or thick.
- 9
Add 1 pinch of baking soda and mix well to make pakora soft
- 10
Heat oil in a pan on medium flame. When the oil is hot, mix the batter again and start dropping the batter into the hot oil
- 11
Cook untill golden brown from one side and then flip and cook the other side. Make sure to cook on medium-low heat so that the pakoras cook nicely from inside too.put them on the paper towel
- 12
After 40 minutes, kadhi would have considerably thickened and completely cooked. You can little extra water here if kadhi looks too thick to you
- 13
Add garam masala, mix well, then add the pakora.
- 14
Heat oil in a small pan on medium heat. When the oil is hot, add 2-3 red chili flakes or chili powder
- 15
Put kadhi into a serving bowl and pour tadka with a spoon on the top of the kadhi. Serve with chapati and rice
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