Kadhi Pakoda
This kadhi is a North-Indian specialty. Freshly made gram flour (besan) pakodas are added to the delicious, mildly spiced besan kadhi. It goes well with roti, paratha, rice, etc.
Kadhi Pakoda
This kadhi is a North-Indian specialty. Freshly made gram flour (besan) pakodas are added to the delicious, mildly spiced besan kadhi. It goes well with roti, paratha, rice, etc.
Cooking Instructions
- 1
In a plate mix together besan, salt, turmeric powder, red chili powder, cumin seeds, and coriander powder.
- 2
Add water and make neither too thick nor too thin batter.
- 3
Heat oil in a kadai. Take out a tbsp. of hot oil and add it to the batter. Mix well.
- 4
Drop small batches of batter with the help of hand or a spoon.
- 5
Fry the pakodas from both the sides until golden brown.
- 6
Take out in a plate and keep aside. Yummy pakodas are ready!
- 7
In a pan heat curd. Add gram flour and whisk well. Add water and whisk. Stir continuously until a boil comes in the kadhi.
- 8
- 9
- 10
- 11
- 12
Add turmeric powder, coriander powder, salt, and cinnamon powder. Stir well. Let simmer for few minutes.
- 13
In a small pan heat ghee. Add asafetida and mustard seeds. Let the seeds crackle. Add cumin seeds and fenugreek seeds and sauté for a few seconds. Add curry leaves, green chili, and red chili powder. Stir well and remove from flame.
- 14
Immediately pour this tadka over the prepared kadhi.
- 15
Let it simmer for a few minutes more. Add the pakodas and let it cook for a few more minutes.
- 16
Garnish with coriander leaves and serve hot with roti, paratha, rice, etc. Lip-smacking “Pakoda Kadhi” is ready!
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