Dahi Kadhi with Pakodis

Recipe by
Total Time:
15-30 mins
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 2 cup - sour curd
  • 2 tbsp - gramflour
  • 1 tbsp - dessicated grated coconut
  • 1 tsp - garlic crushed
  • 1 tbsp - coriander leaves finely chopped
  • 1 tsp - ginger, mashed
  • 1/2 tsp - turmeric powder
  • For Pakodis:
  • 1/4 cup - gramflour
  • 1/2 tsp - green chillies finely chopped
  • 1 tbsp - coriander leaves finely chopped
  • 1 pinch - sodium bicarbonate
  • 2-3 pinches - turmeric powder
  • Salt to taste
  • Oil to deep fry
  • For seasoning:
  • 2 tbsp - oil
  • 1 - red chilli broken
  • 1/2 tsp - cumin seeds
  • 1/2 tsp - mustard seeds
  • 2 stalks - curry leaves

How to Make Dahi Kadhi with Pakodis

  • For Pakodis:
  • Mix all ingredients except oil.
  • Add enough water to make a thick batter.
  • Drop a few lumps at a time in hot oil.
  • Deep fry till golden.
  • For Kadhi:
  • Grind garlic, ginger together, to a smooth paste.
  • Beat curd till smooth.
  • Add 2 cups water and gram flour.
  • Beat again till no lumps are left.
  • Strain through a sieve.
  • Add roasted coconut, ginger-garlic paste and salt.
  • Put to heat, stirring continuously, till boiling starts.
  • Once boiling, simmer on low for 5-7 minutes.
  • To proceed:
  • Heat oil in a small pan, add seeds, allow to splutter.
  • Add chilli and curry leaves, stir, and pour onto hot Kadhi.
  • Add bhajiyas, stir and cook further for 2-3 minutes.
  • Garnish with finely chopped coriander leaves
  • Serve hot with kushkha.

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