Hara Chana Kadi with pakora
Hole (Hore) or Garbanzo beans are largely available in the market just before the festival of Holi. Earlier these peas were available in the market in the form of Hole/Hore which we would eat after peeling or roasting and removing the peas from inside. Or the vegetable from Hole would be used for making pea curry or Kadi etc.
But these days the green Garbanzo beans are available in the market which are peeled before hand. This makes it easy to prepare any dish. Today we will be preparing Hara Chana Pakora Kadi ...
हिन्दी में पढिये - Hara Chana Kadi with pakora
Ingredients for Hara Chana Curry with pakoda
- Green Garbanzo beans(hara chana)- 400 grams(2 cup)
- Oil - to fry Pakoras
- Curd - 200 grams(1 cup) Beat curd
- Heeng(asafoetida) - 1 pinch
- Jeera(cumin seeds) - 1/2 tsp
- Green chilli - 2 to 3 (finely chopped)
- Ginger - 1 inch long piece (grated)
- Coriander(dhaniya) powder - 1 tsp
- Red chilli powder - 1/4 tsp
- Salt - add to taste
- Garam masala - less than 1/4 tsp
- Green coriander - 1 tbsp ( finely chopped )
How to make Hara Chana Curry With pakoda
Clean garbanzo beans and wash them. Take out little water and grind to make a fine paste. Mix half of the paste with curd and beat the other half to make Pakoras.
Pour oil in a pan(kadhai) and heat. Take some of the bean's paste in your hand and put in hot oil. Fry Pakoras as your turn its sides till they turn light brown. Then take them out on a plate. Similarly fry all Pakoras. Pakoras required for Kadi are ready.
Save 1 or 2 tbsp oil in the pan, put Heeng and Jeera in hot oil. After Jeera is fried add coriander powder, green chilli, ginger and red chilli powder then fry all of theses together. Now put the bean's paste dissolved in curd along with as much required water(800 grams) and cook while stirring regularly. Once Kadi comes to boil put salt and Pakoras in it. Allow Kadi to cook for 10-12 minutes on a low flame. Turn off the gas, put Garam masala in the Kadi and mix.
Hara Chana Kadi with pakoda is ready, take out Kadi in a bowl and garnish with chopped green coriander. Serve with hot missi roti, chapati, naan or chawal and eat.