Kadhi Pakoda without Dahi Recipe
Kadhi without Curd is a recipe which helps you to come with an alternative to Curd
Ingredients of Kadhi Without Curd
- Chickpea Flour - 1.25 cups (125 gms)
- Dry Mango Powder - 3 tsp (10 gms)
- Cumin Seeds - ½ tsp
- Fenugreek Seeds - ¼ Tsp
- Asafoetida - less than a ½ pinch
- Dry Red Chilli - 2
- Green Chilli - 2 (finely chopped)
- Ginger - ½ inch (grated)
- Turmeric Powder - ⅓ tsp
- Red Chilli Powder - ½ tsp
- Baking Soda - less than ½ tsp
- Salt - 1.5 Tsp
- Oil - for frying
How to make Kadhi Without Curd
Take 3 teaspoons of Mango Powder, soak it in 3-4 tablespoons of Water for 5 to 10 minutes. Take 1.25 cups of Chickpea Flour, use 1/2 cup of Chickpea Flour to prepare the paste for Kadhi. Add some amount of the Water and stir until lumps dissolve. Again, add 4 cups of Water and stir them. The paste for Kadhi is ready.
Take ¾ cup of Chickpea flour in a bowl, add some water an mix until water dissolves in it. Add 1/4 teaspoon of Salt in it along with 1 finely chopped Green Chilli, 2 to 3 teaspoon of Green Coriander and mix them properly. Add a ½ pinch of Baking Soda and mix them properly. The batter is ready to prepare Cutlets.
Preheat Oil to fry the Cutlets, Moderately heated Oil and the Medium-High flame is required to fry the Cutlets. Add the cutlets and them until they are Golden Brown. Flip and fry them until Golden Brown. Drain out the fried Cutlets and fry the rest of cutlets in the same way.
Preheat 1 tablespoon of Oil in a wok along, add ½ teaspoon of Cumin Seeds on the low flame. Add 1/4 teaspoon of Fenugreek Seeds, less than 1/2 pinch of Asafoetida, 2 finely chopped Green Chillies, 1/2 inch piece of grated Ginger, 1/3 teaspoon of Turmeric powder and saute them. Add 1 dry Red Chilli, 1/2 teaspoon of Red Chilli Powder on the low flame. Add the paste of Kadhi along with soaked Mango Powder on the high flame. Add ½ teaspoon of Salt and cook while continuously stirring it.
Stir Kadhi until it boils and makes sure it doesn’t burn from the bottom. Kadhi appears thick but, it hasn't boiled yet. Add 1 to 2 cups of Water to improve its consistency. Stir and cook until it boils and stops stirring it once it has boiled.
Add the cutlets in it and cook it on the low medium flame for 10 minutes. Stir the Kadhi in the intervals after every 1-2 minutes. Add some finely chopped green coriander in it. Kadhi has cooked, it appears tastier.
For the tempering
Take a tempering pan, add 1 teaspoon of Oil in it and heat it. Add less than 1/4 teaspoon of Cumin Seeds, 1 dry red chilli on the low flame. Add 5 to 6 Curry leaves after breaking them, 1 pinch of Red chilli powder and add the tempering over the cooked Kadhi. Mix them slightly and Kadhi without Curd is ready to be served. You can serve it with Chappati, Poori, Paratha or anything you desire.
You can use dry raw bananas instead of Mango Powder, quantity should be approx 10 grams or you can use Green Mangoes/Fresh Mangoes. If we are using the whole Acid then, we will soak it in the lukewarm water for 1 hour and grind it before using.
To prepare Kadhi, take water 10-12 times more than Chickpea flour. If we are using 1 cup of Chickpea flour for Kadhi then, we will add 10-12 cups of Water in it.
You can add Onion in the batter according to your choice.
You can use 1/2 teaspoon of the ginger paste instead of grated Ginger.
If you like Onion then, roast it after roasting Asafoetida, Cumin Seeds, Fenugreek seeds until light Pink.
You can decide the consistency of Kadhi according to your taste.