Kadhi Pakode Wali
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Time To Cook
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Serving
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Measures
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Preparation Time = 15 mins. |
4 Persons | 1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g. |
Ingredients
For Kadhi
Dahi – 250 gm
Besan – ½ cup
Curry leaves – 8-10 nos.
Rai (mustard seeds) – ½ teaspoon
Dhania (coriander seeds) – 1 teaspoon
Hing – ¼ teaspoon
Whole bore chilli – 8-10 nos.
Methi dana (fenugreek seeds) – ½ teaspoon
Kasuri methi – 1 tablespoon
Onion, sliced lengthwise – 1 no.
Ginger, chopped – 1 tablespoon
Green chilli, chopped – 1 teaspoon
Garlic, chopped – ½ teaspoon
Red chilli powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Dhania powder – 1 teaspoon
Garam masala – 1 teaspoon
Coriander leaves, chopped – 2-3 tablespoon
For pakode
Besan – ½ cup
Onion, chopped – 2 tablespoon
Green chilli, chopped – 1 no.
Dhania (coriander leaves), chopped – 1 teaspoon
Red chilli powder – ¼ teaspoon
Garam masala – ¼ teaspoon
Oil for frying
Baking soda – 1 pinch
Salt to taste
Method
For pakode
• In a bowl mix all ingredients and make a paste with water.
• Heat oil in a pan and fry pakode. Keep aside.
For kadhi
• In a bowl put dahi and besan and mix with hand blender. Mix water. Keep aside.
• Heat oil in a kadai. Add hing, rai, kadi patta, bore chillies, methi dana and coriander seeds. Saute for few seconds.
• Add garlic, onion, green chillies and ginger. Saute till onion turns brown.
• Add kasuri methi, red chilli powder, dhania powder, haldi.
• Add dahi and besan mixture
• Add salt to taste and mix well. Adjust consistency by adding water.
• Stir continuously so as avoid curdling.
• Keep it on a full flame.
• When it starts boiling reduce the flame.
• Add pakode.
• And, let it boil for 15-20 mins. On low flame.
• When it is done, add garam masala
• Transfer in a serving bowl.
• Garnish with coriander leaves and serve it with rice, roti or paratha.