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Pakora Kadhi Pakora Kadhi is a tangy yogurt base curry which has deep fried pakoda (fritters)
Pakora Kadhi Pakora Kadhi is a tangy yogurt base curry which has deep fried pakoda (fritters)

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We hope you got benefit from reading it, now let’s go back to pakora kadhi pakora kadhi is a tangy yogurt base curry which has deep fried pakoda (fritters) recipe. You can have pakora kadhi pakora kadhi is a tangy yogurt base curry which has deep fried pakoda (fritters) using 21 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to prepare Pakora Kadhi

Pakora Kadhi is a tangy yogurt base curry which has deep fried pakoda (fritters):

  1. Take for pakoda
  2. Prepare 1 cup besan/gram flour
  3. You need 1/2 tbsp ghee
  4. You need 1 pinch baking soda
  5. You need to taste Salt
  6. Take 1 tsp red chilli powder
  7. You need 1 tsp Dhaniya(coriander) powder
  8. Prepare 1/4 tsp Hing/asafoetida
  9. Provide 1 tbsp dry fenugreek leaves
  10. Provide for kadhi
  11. Take 1 cup dahi/curd
  12. You need 1/4 cup Besan/gram flour
  13. Provide to taste Salt
  14. Get 1 tsp red chilli powder
  15. You need 1 tsp haldi/ Turmeric powder
  16. Prepare 1 tsp garam masala
  17. You need 1 tsp cumin seeds
  18. Get 1 tsp carom seeds
  19. Prepare 1 tsp Methi(fenugreek) seeds
  20. Provide 1 tsp mustard seeds
  21. Take as needed water
Steps to make Pakora Kadhi

Pakora Kadhi is a tangy yogurt base curry which has deep fried pakoda (fritters):

  1. In a bowl take besan and mix all the dry masal with ghee and baking soda
  2. Mix it properly then add water little by little to make flows consistency batter for pakoda.
  3. Mix it vigorously for about 1 minute.
  4. Heat the oil to medium. Once the oil is ready, drop in small pakora and fry it till golden brown.
  5. Keep the pakoda aside.
  6. Now in a deep pan take 1cup of dahi. Blend it properly by mixing it with whisk. To smooth it out.
  7. Start mixing 1/4 cup besan little at a time to make smooth batter.
  8. Whisk it properly for couple of minutes.
  9. Now add all the dry masala.
  10. Heat cooker on medium heat. Add oil to it. Then add curry leaves, hing, mustard seeds. Let the mustard seeds crack first.
  11. When mustard seeds starts cracking add cumin seeds, fenugreek seeds, ajwain to it.
  12. Now pour in the curd and besan mixture. Turn the flame to high.
  13. Keep on stirring the mixture until it gets a nice boil.
  14. Once it gets a nice boil turn the heat in between medium and low and cook the kadhi for 15-16 minutes.
  15. Add pakoras to it and give it a couple of boils.
  16. Now before serving, heat ghee in a pan. Add mustard seeds, one whole dry red chilli and 1/4 tsp of Kashmiri red chilli powder and pour it over the kadhi
  17. Enjoy it with rice or chapatis.

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