Hello.
I bring to You another fabulous recipe which is simple, tasty and loved. You will be amazed at the simplicity of this dish. Most Indians love Kadhi Pakori and it is had with Rice usually. I love having Kadhi Pakori with Rice, Parathas and Kachoris.
Ingredients for Pakoras:
200 grams Besan
2 Pinch Heeng
Salt to taste
Water to make batter
Oil for Deep frying
I bring to You another fabulous recipe which is simple, tasty and loved. You will be amazed at the simplicity of this dish. Most Indians love Kadhi Pakori and it is had with Rice usually. I love having Kadhi Pakori with Rice, Parathas and Kachoris.
Ingredients for Pakoras:
200 grams Besan
2 Pinch Heeng
Salt to taste
Water to make batter
Oil for Deep frying
Ingredients for Kadhi Mixture:
200 grams Besan
2 liter Curd
Salt to taste
1 tea spoon Chilli Powger
1/2 Tea spoon Haldi
1 liter Water
Ingredients for Tempering ( Tadka )
5 table spoon Oil
1 table spoon mustard seeds
1 table spoon Fenugreek Seeds
1/4 tea spoon Asafoetida (heeng)
Method:
Kadhi:
1 table spoon Jeera (optional)
4 dry red chilli (whole)
Preperation:
Kadhi Mixture:
In a Large pan mix all ingredients of Kadhi mixture above.
Mix well and make sure there are no lumps.
Strain the mixture to remove any lumps formed.
Keep the Mixture aside.
Kadhi:
1.Take a Kadahi or wok and add Oil for tempering in it.
2. Once the oil is heated add whole red chilli, Mustard seeds, fenugreek seeds and Jeera and let it crackle.
3. Add heeng and pour the Kadhi Mixture.
4. Keep stirring the mixture as you pour.
5. Bring to a boil. Kadhi needs constant stirring.
6. Reduce the flame and Let it simmer and reduce to 2/3rd of the original mixture.
7. Add the Pakoras and bring to a boil again.
7. Add the Pakoras and bring to a boil again.
8. Taste to adjust salt.
9. Kadhi pakori is Ready to serve.
Pakoras:
1. Take Besan, Heeng and Salt in a bowl, add water to form thick batter. Leave aside for 20 minutes.
2. Heat Oil in a deep wok or Kadahi.
3. Put the batter in hot oil little at a time using a spoon to form round balls. Fry till golden brown. ( break one to see if it is well done from inside)
4. drain excess oil on tissue paper .
1. Take Besan, Heeng and Salt in a bowl, add water to form thick batter. Leave aside for 20 minutes.
2. Heat Oil in a deep wok or Kadahi.
3. Put the batter in hot oil little at a time using a spoon to form round balls. Fry till golden brown. ( break one to see if it is well done from inside)
4. drain excess oil on tissue paper .
Notes:
1. Constant stirring is required as there are chancing of the mixture curdling.
2. Tempering can be added at last and depends on your liking.
3. For adjusting the consistency of Kadhi you can increase or reduce the quantity of besan in kadhi mixture.
4. Enjoy it Hot.