Pakora Kadhi

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…

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INGREDIENTS:

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
Coriander Powder
Turmeric Powder
Oil, to deep-fry

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For kadhi–

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

For tempering–

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

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STEPS TO FOLLOW:

  1. Take all ingredients of pakora in a bowl and mix them well.
  2. Add water as required to make a thick batter (dropping consistency).
  3. Add a pinch of soda at the end and whisk it quickly.
  4. Deep-fry in batches and keep it aside.
  5. Mix curd, besan, turmeric powder and salt together and add it to the heavy bottomed pot.
  6. Add ginger and green chillies into it and let it simmer until it becomes thicker.
  7. Heat 2 tbsp oil in a tadka pan and add cumin seeds into it.
  8. Once it crackles, add hing and dry garlic chutney and pour it over kadhi in pot.
  9. Cover it with a lid immediately to infuse that aroma :)
  10. Soak pakoras in kadhi 15 mins before serving so it gets soft and spongy too.
  11. Garnish with chopped coriander and sprinkle of cumin powder before serving!!!
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