Cooking Instructions
- 1
In a vessel take 3-4 tbsp bessn curd turmeric,salt to taste,2tsp red chilli powder mix together make sure there is no lupus in it.
- 2
Add water and mix well. In a kadhai heat oil add hinges and all sabut species. Add curry leaves, crackle it. Add besan mixture in it. Stir well cover with lid and stir in between.
- 3
In another bowl take 1 cup besan add 1 tsp ajwaine, little salt 1 tsp red chilli, and mix it bhi well with the help of water make bhi fluffy paste,
- 4
For check this paste is ready for phulori (pakodi) or not take water in a small bowl pour 1 drop of this paste if it will float it means it's ready for frying.
- 5
In a kadhai take oil for deep frying and drop little pokodi of this paste on medium to low flame cook it.
- 6
Keep an eye on your kadhi also. If it is thicker switch off the stove.
- 7
Take water in a vessel add pokodis for 20. To 30 seconds. Squeeze lightly it will be spongy.
- 8
Add this pakodi in kadhi. Cook for 5 minutes.
- 9
For tadka heat deshi ghee add2tsp cumin seeds, 3-4sabut red chilli, 1tsp degi mirch, pour it on kadhi.
- 10
Our delicious kadhi is ready, enjoy with rice.
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