Kadhi Pakoda
| Servings |
| 4servings |
|
|
Ingredients
- 1 onionchopped
- xbctsp turmericpowder
- xbdtsp Red chillipowder
- 1tsp ajwain(Carom seeds)
- to taste Salt
- Oil for deep frying
For the Kadhi
- 3cups buttermilk. This has to be a little sour.
- 2tbsp Besan(gram flour)-you can vary the proportion depending on the desired consistency of the Kadhi.
- 1 onionchopped
- xbdtsp ginger garlicpaste
- xbdtsp methi seeds(fenugreek)
- 3 – 4 green chillies, chopped (optional)
- xbdtsp Red chillipowder
- xbdtsp mustard seeds
- xbdtsp seedscumene
- 2tsp oil
- Coriander leavesfor garnishing
Instructions
For the Pakoda
- Mix all the ingredients for the Pakora except the oil.
- Heat oil in a kadai/wok for frying the pakodas.
- Add 1 tbsp of hot oil to the pakoda mixture.
- Add water and mix nicely to make a thick batter.
- Check if the oil is sufficiently hot by putting a drop of the batter in the oil.It sizzles right away and floats on the top.
- Using a spoon (teaspoon) drop portions of the batter in the hot oil and fry till golden brown.
- Drain on a paper napkin.
For the Kadhi
- Mix the buttermilk with the besan and blend it thoroughly, ensuring that no lumps are formed. (Use your hand and dissolve any lumps if any!)
- Add salt, turmeric powder and red chilli powder.
- In a wok/kadai heat oil.
- Add the mustard seeds and once they crackle add the cumene seeds.
- Add the fenugreek seeds and then the ginger garlic paste and the chopped green chillies
- Add the chopped onions and fry till translucent.
- Now add the buttermilk- besan mixture and bring to a rolling boil.
- The Kadhi will thicken after a few boils.
- Switch off the gas and add the Pakodas.
- Garnish with coriander leaves.
- Serve hot with steamed rice.
Recipe Notes
