Pakode wali kadhi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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Ingredients

  • For pakodi:
  • 1 cup - gram flour
  • 1 - onion
  • 1/2 tsp - chilli powder
  • 1/2 tsp - ginger
  • Salt to taste
  • Asafoetida - a pinch
  • 1/4 tsp - turmeric powder
  • Oil for deep frying
  • For kadhi:
  • 2 cups - curd
  • 2 tbsp - gram flour
  • 1/4 tsp - turmeric powder
  • Salt to taste
  • For tempering:
  • 2 - whole red chillies
  • 1/2 tsp - coriander seeds
  • 1/4 tsp - fenugreek
  • 2 tsp - grated ginger
  • 4 to 6 - curry leaves
  • 1/2 tsp - chilli powder
  • 2 tbsp - oil

How to Make Pakode wali kadhi

  • For making pakodi: In a mixing bowl, mix all the ingredients and sprinkle water little by little and make a smooth dough.
  • Heat a kadai with oil and drop this mixture little by little and fry until it turns golden brown.
  • Drain on an absorbent paper, and keep aside. For making kadhi:
  • Mix yogurt, gram flour, and turmeric powder, salt and 2 cups of water till smooth and lumps free.
  • Bring it to a boil.
  • Now heat oil in a pan, add red chillies, coriander seeds, fenugreek seeds, ginger, and fry for about 1 to 2 minutes.
  • Finally, add chilli powder and curry leaves, give a quick stir and keep aside.
  • Pour the tempering over the kadhi, lower the flame and simmer for 10 to 12 minutes. Keep aside.
  • Re-heat the kadhi and bring to a boil, lower the flame.
  • Drop the pakodis into the simmering kadhi and cook for a few minutes.
  • Serve.
  • Recipe courtesy: Pachanti

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