Namaste 🇮🇳🙏🏻
Hello Friends, How are you all ?? Wishing you all happy and prosperous life Ahead.
Today i would like to share the Recipe of Pakoda Kadhi, it is one of the popular north indian recipe made in which chickpea small fried balls are dip in chickpea flour, sour yoghurt and indian spices. It is my favourite cuisine, i usually had atleast once a week, basically it is paired up with Indian flatbread like roti or Paratha or with Stream rice.
There are many variations of it but 'm sharing the common way of Cooking.
Timings 🕦
| Preparation Time | 10 Minutes |
|---|---|
| Cooking Time | 25 Minutes |
| Course | Lunch/Dinner |
| Serving | 3-4 Person |
Ingredients 📃
For Making Pakoda
• 1 cup of gram flour/ Besan.
• Oil for Frying.
• Pinch of Baking Soda.
• Pinch of turmeric powder.
• Pinch of Red Chilli Powder.
• Salt to taste.
• Water as Required.
For Making Jhol/ Gravy
• 2 tbsp of Garm flour/ Besan.
• 2 tbsp of Oil.
• 1 cup of Yogurt.
• ½ tsp methi / fenugreek
• 1 tbsp of Turmeric Powder.
• 1 tbsp of Red Chilli Powder.
• Salt to taste.
• Water as Required.
For Making tempering
• 4 tbsp of Desi ghee.
• 1 tbsp of cumin seeds.
• 1 tbsp of Asafoetida.
• 1 tbsp Kashmiri Laal Mirch.
Process📃
For Making Pakoda
Take a big bowl, add Besan, turmeric powder, red chilli powder, Salt and Baking Soda, mix it well.
Add Water as required, mix well forming a smooth pakora mixture.
In a kadai, Heat oil for frying.
wet your hand with water and scoop out a small ball sized mixture. wet hand prevents the batter from sticking.
deep fry in hot oil, keeping the flame on the medium. stir occasionally, until the pakoda turns golden brown and crisp.
drain off the pakoda into the water, so that it get Soft. Your pakoda is ready. Keep it aside.
For Making Jhol
In a bowl, add Besan and curd mix it well forming a smooth paste,to avoid lumps.
Now add the Water to make the Running Batter.
In a same Kadai, heat oil, add cumin seeds, turmeric powder, methi seeds and Red Chilli powder at low Flame.
Now pour the Batter into the Kadai keep it stirring to until the mixture comes to a boil to avoid lumps.
On flow flame cooked it for 15 minutes,stir in between to prevent from burning. Add the pakoda into the jhol, add water or as required and adjust the consistency.
For Tempering
Heat the oil in the tadka pan, add cumin seeds and asafoetida untill it starts crackling, off the flame, now add the Kashmiri Laal mirch Powder.
pour the tempering over kadhi.
Your kadhi is ready to serve, pair it up with Rice and Indian Chatpati or paratha.
It's Delicious and easy to cook recipe, try it. 'm sure you are gonna love it. Try this recipe and let me know how it is. For more indian cuisine stay connected to my blogs.
Thankyou 😄😃
@gargi
Posted Using INLEO
