Vrat ki Kadhi

Name: Vrat ki Kadhi
Yield: 3-4 servings
Cuisine: Indian
Ingredients: For Kadhi ingredients:; 2 cups Curd; 1/2 tsp rock salt; 2 tsp buckwheat flour/ kuttu ka atta; 5 cups water; 1 tsp Kesar in 2 tsp water; For For pakora Ingredients:; 2 boiled potatoes; 1 cup spinach, chopped; 2 green chillies, chopped; 2 tsp salt; 1 tsp red chilli powder; 1/2 tsp garam masala; 1/4 tsp black pepper; 1 tsp corinder powder; 1 cup kuttu ka atta; 1/2 cup water; 1 pinch baking soda; For Tempering ingreidents:; 2 tsp oil; Few kadhi patta; 1 tsp ginger; 1/2 tsp corinder seeds; 1/2 tsp corinder powder; 1 tsp red chilli powder; 1/2 tsp garam masala powder; 2 dry red chillies; 1/4 tsp black pepper; 1/2 tsp cumin powder/ seeds

Madhu Malhotra @cook_18743322

Navaratri Fasting kadhi with all vrat items. Taste just like normal kadhi pakora.

Madhu Malhotra @cook_18743322

Navaratri Fasting kadhi with all vrat items. Taste just like normal kadhi pakora.

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Ingredients

3-4 servings

ForKadhi ingredients:
2 cupsCurd
1/2 tsprock salt
2 tspbuckwheat flour/ kuttu ka atta
5 cupswater
1 tspKesar in 2 tsp water
ForFor pakora Ingredients:
2boiled potatoes
1 cupspinach, chopped
2green chillies, chopped
2 tspsalt
1 tspred chilli powder
1/2 tspgaram masala
1/4 tspblack pepper
1 tspcorinder powder
1 cupkuttu ka atta
1/2 cupwater
1 pinchbaking soda
ForTempering ingreidents:
2 tspoil
Fewkadhi patta
1 tspginger
1/2 tspcorinder seeds
1/2 tspcorinder powder
1 tspred chilli powder
1/2 tspgaram masala powder
2dry red chillies
1/4 tspblack pepper
1/2 tspcumin powder/ seeds

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Steps

1

In a bowl, add curd, salt and wheat flour whisk it well.
2

Add little water in it and stir it very well. Mix it until the consistency is thin like liquid.
3

Keep a pan on flame and add the whole liquid mixture in it. Flame should be high and mix it until one boil.
4

Add Saffron in water for about 15 minutes. It is used to give a yellow colour. If you eat you can add turmeric in it.
5

Now, add this saffron in the boiling mixture of Kadhi. Mix it well and cook at medium flame for 10 minutes.
6

For Kadhi Pakora, Take a bowl add boiled potatoes and mash it well. Now add chopped spinach, green chillies, rock salt, red chilli powder, garam masala, black pepper powder and coriander powder in it. Mash it well like a dough.
7

Add water in the batter and a pinch of baking soda. Knead the dough again. The batter should be sticky. Keep it aside for 5 minutes to rest.
8

Keep a pan with oil for deep frying. After 5 minutes, keep 1/2 cup water in a ball. Apply water, then take a small ball of the batter and add it in the oil. The flame should be high.
9

Flip the pakoras and cook from the other side. Once golden brown, take it out.
10

On the other side, the kadhai is thick and cooked. OFF THE FLAME and make the tempering mixture.
11

Add all the tempering mixture in a pan and roast it until there is a fragrance. Off the flame and add it over the kadhi along with it add the pakoras and mix it well.
12

Serve it hot with rice and roti.