Thursday, 10 May 2012

Kadhi Pakora

The favorite dish of every north indian home, a delicious combination of besan curd curry and pakoras with hot rice/chapati. 


For Kadhi:

1 cup Light sour curd
4 tsp Chickpeas flour ( Besan)
2, Green Chillies
Salt to taste
¼ tsp Turmeric powder
½  tsp Red chili powder
3 cups Water

For pakora:

1 cup Chickpeas flour ( Besan)
¼  cup onion minced
½ tsp Garam masala
½ Grated Ginger
¼  tsp Red chili powder  
¼ tsp Baking powder
Water as required
Oil for deep frying


For Kadhi

  • To make Kadhi first beat the sour cream with water and add Besan and whisk it hard so there are no lumps.
  • Now add all the ingredients like green chillies, salt, turmeric powder and red chilli powder.
  • Now cook above mix on low flame and bring it to boil. Let it boil for about 30 minutes and you would find lots of bubbles in kadhi.
  • Be careful not to heat it on full or medium or it might be spoilt.
For Pakoras:

  • Mix Besan, onions,  garam masala, grated ginger,  red chilli powder , baking powder in enough quantity of water to make a thick paste.
    This would act as batter. Heat oil in a deep pan.
  • Now make small balls from the batter and put them in oil till they are golden.
  • Now add them to kadhi and let them soak in Kadhi.

Tadka (Seasoning):

  • Heat 2 tsp of Ghee/oil and add 1 tsp of mustard seeds, a pinch asafoetida and 1 dry red chilli.
  • When seeds splutter, add this mixture to kadhi.
  • Serve it with rotis ( Indian bread) or with rice. 

1 comment:

  1. This is very delicious, i have to eat this item at my friend house its really amazing and beautiful in taste. Looking nice and informative blog thanks for sharing it restaurant near venkateshwar college