Kadhiiiiii… When I hear this word, I get ‘mouth-watering’ feeling! I mostly make gujju style kadhi which isn’t spicy but yes, it definitely is sweet n tangy :) And you know how much I love my rice with any sort of dal or kadhi… so I recently made this ‘Pakora Kadhi’! Well, while simmering it… I was chatting with 2 of my buddies and we discussed over types of kadhis… :P Yes, that’s what we discuss all day about… and I realized, I actually make 4 types of it… dapka, gatta, gujarati one and pakore wali kadhiiiii <3
But as I see my archives, I have posted one only so far… and here’s the 2nd one! Looks like I’ll be posting the other 2 soon ;) But anyways, isn’t this looking so tempting? I did tempering with dry garlic chutney :P And it actually did wonders…
3/4 cup Besan (Gram Flour)
1/2 Onion, finely chopped or shredded (you can add juliennes too)
2 tsp Oil
1/4 tsp Ajwain
Salt, to taste
Red Chilly Powder
Oil, to deep-fry
1.5 cups Beaten curd
1 tbsp Besan
1/4 to 1/2 tsp Turmeric Powder
Salt, to taste
1″ Ginger, grated or finely chopped
1-2 Green chillies
1/2 cup Water
2 tbsp Oil
1-2 tsp Dry Garlic Chutney
1/2 tsp Cumin Seeds
A pinch of Asafoetida
Coriander Leaves, for garnish
Cumin Powder, a pinch to sprinkle on top
STEPS TO FOLLOW:
- Take all ingredients of pakora in a bowl and mix them well.
- Add water as required to make a thick batter (dropping consistency).
- Add a pinch of soda at the end and whisk it quickly.
- Deep-fry in batches and keep it aside.
- Mix curd, besan, turmeric powder and salt together and add it to the heavy bottomed pot.
- Add ginger and green chillies into it and let it simmer until it becomes thicker.
- Heat 2 tbsp oil in a tadka pan and add cumin seeds into it.
- Once it crackles, add hing and dry garlic chutney and pour it over kadhi in pot.
- Cover it with a lid immediately to infuse that aroma :)
- Soak pakoras in kadhi 15 mins before serving so it gets soft and spongy too.
- Garnish with chopped coriander and sprinkle of cumin powder before serving!!!