Kadhi pakora chawal

Name: Kadhi pakora chawal
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gram thick curd (sour); 4 tbsp besan/gram flour; 1/4 tsp turmeric powder; 1/2 tsp red chilli powder; 1 tsp salt; 1 1/2 cup water; 3 tbsp oil or ghee; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1/4 teaspoon funnel seeds; 1/2 tsp coriander leaves; 2 dry red chilli; 1/4 tsp onion seeds; 1/4 tsp hing/asafoetida; 1/2 tsp kasturi methi; As needed curry leaves; 1 medium onion finely chopped; 1/2 tbsp ginger garlic paste; 1 tsp Coriander Leaves; 2-3 onion (sliced); 1 green chilli (chopped); 1 1/2 cup besan/gram flour; 1/2 tsp red chilli powder; 1/2 tsp coriander seeds; 1/2 tsp ajwain (carom seeds); 1/2 tsp cumin seeds; 1/2 tsp salt; 1/2 cup water; as needed Oil to fry; Handful coriander leaves

Swaranjeet and Ranjeet Singh Arora @cook_23377736

#week2of5 #lunch #photography#curd #book

Swaranjeet and Ranjeet Singh Arora @cook_23377736

#week2of5 #lunch #photography#curd #book

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Ingredients

40 mins

4 servings

KADHI (BESAN CURD MIX)
250 gramthick curd (sour)
4 tbspbesan/gram flour
1/4 tspturmeric powder
1/2 tspred chilli powder
1 tspsalt
1 1/2 cupwater
KADHI (OTHER INGREDIENTS)
3 tbspoil or ghee
1/2 tspmustard seeds
1/2 tspcumin seeds
1/4 teaspoonfunnel seeds
1/2 tspcoriander leaves
2dry red chilli
1/4 tsponion seeds
1/4 tsphing/asafoetida
1/2 tspkasturi methi
As neededcurry leaves
1medium onion finely chopped
1/2 tbspginger garlic paste
1 tspCoriander Leaves
PAKORA/PAKODA
2-3onion (sliced)
1green chilli (chopped)
1 1/2 cupbesan/gram flour
1/2 tspred chilli powder
1/2 tspcoriander seeds
1/2 tspajwain (carom seeds)
1/2 tspcumin seeds
1/2 tspsalt
1/2 cupwater
as neededOil to fry
Handfulcoriander leaves
rice
1 cuprice
2 cupwater
1/4 tspsalt
1/4 tsplemon juice

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Steps

40 mins

1

RICE –·Wash and soak rice for 5-10 mins. Boil it at high flame for 2 mins add salt and lemon juice. Now stir, cover and cook it at low flame for 10-15 mins. Rice is ready.
2

PAKORA –·Add all the ingredients for pakora accept oil in a bowl and mix it well. Batter should be thick enough to bind the onion slice.
3

Heat oil in a pan for a deep frying of pakora. Drop small balls of the mixture in the oil.
4

Fry them in medium flame till pakora turns crispy and golden brown.
5

KADHI —·(CURD BESAN MIX) -----In a large bowl take sour curd, whisk it well. Now add gram flour, turmeric powder, red chilli powder and salt. Mix everything very well to make smooth mixture without lumps. Now add 1 1/2 cup water, whisk and keep aside.
6

Heat oil/ghee in a pan. Add methi seeds, cumin seeds mustard seeds, onion seeds, funnel seeds, coriander seeds, hing, curry leaves and dry red chilli. Keep stirring. When mustard and cumin seeds sputter add finely chopped onions and ginger garlic paste. Sauté it.
7

Now add curd-besan mixture in it and stir it continuously. Cook it atleast 15-20 mins at low flame.
8

After 15 mins add the pakoras, crushed kasoori methi. Again simmer for about 2-3 mins.
9

Take it out in a serving dish, garnish with finely chopped coriander. Serve it hot,with rice.