Imli ki kadi

Name: Imli ki kadi
Total time: 2400 s
Yield: 2-4 servings
Cuisine: Indian
Ingredients: 4 tablespoon besan; as per requirement salt, ajwain; as required water; as required Oil for frying; 2 tablespoon besan, 1 cup Tamarind pulp, 1/2 teaspoon lal mirch powder and haldi; 4-5 tablespoon jaggery powder; 1/2 teaspoon -methi seeds,kalongi, zeera, hing; 2-3 glass water; as required Salt to taste; 1/4 tsp kali sarso, hing,red chilli,; some curry patta; 2 dried lal mirch

anita mehrotra @anita_201168

Imli ki kadi

anita mehrotra @anita_201168

Saved

Ingredients

40 minutes

2-4 servings

Pakodi
4 tablespoonbesan
as per requirementsalt, ajwain
as requiredwater
as requiredOil for frying
Kadi
2 tablespoonbesan, 1 cup Tamarind pulp, 1/2 teaspoon lal mirch powder and haldi
4-5 tablespoonjaggery powder
1/2 teaspoon-methi seeds,kalongi, zeera, hing
2-3 glasswater
as requiredSalt to taste
Tempering
1/4 tspkali sarso, hing,red chilli,
somecurry patta
2dried lal mirch

Saved

Steps

40 minutes

1

For pakori
2

Mix all ingredients except water
Mix water little by little and whisk it till you get fluffy batter
Batter shouldn’t be flowing
3

Make pakodi out of it as per your requirement
If batter is left, then it is ok
It will be used later
Put all pakodi in a salted water
Keep it aside
4

For kadi
Take another 2 tablespoon besan make a fine paste
Also if pakodi batter is left unused add it also
Now mix in tamarind (imli) pulp and 2 glasses of water
Make a flowing consistency
Add in 1/2 teaspoon
Red chilli pdand haldi
5

In a kadai put oil, add in zeera, kalongi, meethi seeds, let it splutter
Add in hing
Immediately add in above besan solution
Add in salt
6

Let it boil for 2-3 minutes, add jaggery powder
Squeeze all pakoda and add in kadai
Let it boil
On simmer flame for at least 7-10 minutes
Always cover
7

Taste it for salt, it has to be khatta meetha in taste
8

Tempering
9

In a pan roast sarsoo, zeera., lal mirch, curry patta, hing and lastly put ghee, once done
Immediately put onto kadiand put the lid