Kadi Pakora
From naina13nov 11 years agoIngredients
- For Pakora: shopping list
- 1 cup Besan (gram flour) shopping list
- Pinch of cumin seeds shopping list
- 2 teaspoon chopped onions shopping list
- 1 chopped green chillies shopping list
- ½ teaspoon grated ginger shopping list
- pinch of turmeric powder shopping list
- ¼ teaspoon garam masala shopping list
- red chilli powder (as per taste) shopping list
- ½ teaspoon jwayen (optional) shopping list
- water (to make a smooth batter) shopping list
- salt to taste shopping list
- oil for frying shopping list
- For Kadi: shopping list
- 2 spoons vegetable oil shopping list
- 1 cup Besan (gram flour) shopping list
- 1 huge onion (sliced in long pieces) shopping list
- 1 tomato (chopped) shopping list
- 1 teaspoon ginger paste shopping list
- 2-3 teaspoon garlic (minced) shopping list
- 4-5 dry red chillies shopping list
- 7-8 curry leaves shopping list
- 2 teaspoon mustard seeds shopping list
- ½ teaspoon fenugreek seeds shopping list
- 1 teaspoon cumin seeds shopping list
- 1 teaspoon coriander seeds shopping list
- 2-3 cloves shopping list
- 1 teaspoon turmeric powder shopping list
- 3 teaspoon garam masala shopping list
- 1 teaspoon red chilli powder shopping list
- 1 spoon tamarind paste (mixed with water) shopping list
- 2 cups yogurt shopping list
- 2 teaspoon dry kasturi methi powder (fenugreek powder) shopping list
- salt to taste shopping list
How to make it
- Pakora:
- 1 Mix besan and all the other ingredients in a bowl.
- 2 Add enough water to make a very thick batter.
- 3 Make any random shape or balls and fry them in oil to make pakoras.
- 4 Deep fry them until they turn brown and crispy. Take them out on a paper towel so that the paper soaks all the extra oil. Keep them aside.
- Kadi Prep:
- 1 Blend yogurt,double the amount of water, pinch of turmeric powder, salt, pinch of red chilli powder, besan. It should look like a butter milk (lassi) mixture with besan in it.
- 2 Keep it aside for half an hour before starting to make kadi.
- Kadi:
- 1 Pour oil in a big pan (or any big cooking utensil) and heat it until it gets hot. Add cumin seeds mustard seeds, fenugreek seed, coriander seeds, cloves and let them pop.
- 2 Add curry leaves and dry red chilli to the above tadka (frying mixture)
- 3 Add onions to it and fry them until brown.
- 4 Add garlic, ginger to it and fry for 3 minutes.(watch that it should not stick to the bottom of the pan)
- 5 Add chopped tomatoes and fry for 3-4 minutes.
- 6 Add tamarind paste to the pan and let it come to the boil for 4-5 minutes.
- 7 Add turmeric powder ,garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color.
- 8 Add the kadi mixture, which was kept for half an hour to this tadka.
- 9 Keep stirring the curry, as it will start sticking to the bottom. Keep it on a medium flame first, and let it come to a boil. Keep watching it stirring it. After 3-5 boils, lower down the flame to low and let it cook on low flame for 20 minutes and stir in between.
- 10 Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes and sprinkle dry fenugreek leaves on it and let it boil for another 2 minutes and than add the pakoras in the kadi.
- 11 Boil more for 3 minutes and don’t stir too much as the pakora can break apart.
- 12 For garnishing, sprinkle cilantro and serve hot with rice.
People Who Like This Dish 2
- missymina Nowhere, Us
- efitobx Norfolk, VA
- naina13nov Chandigarh, India.
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