Pakora Kadhi Recipe with Important Tips
Everyone is very fond of eating Pakora Kadhi. But it happens many times that while making Pakora Kadhi, sometimes it bursts, sometimes it becomes more sour and many more problems come. So while suggesting all these problems, today we are going to make Pakora Kadhi. It is not very difficult to make, just follow the method completely.
Ingredients for Pakora Kadhi
Gram Flour - 1 cup (125 grams)
Curd - 2 cup
Oil - 1 tbsp
Cumin Seeds - ½ tsp
Ginger - 1 tsp, grated
Fenugreek Seeds - ¼ tsp
Green Chilli - 4
Turmeric Powder - ½ tsp
Red Chilli - ½ tsp, coarsely grounded
Salt - a little less than 2 tsp
Oil - 1 tbsp
Cumin Seeds - ¼ tsp
Asafoetida - ½ pinch
Red Chilli - 2
Curry Leaves - 10-12
Kashmiri Red Chilli - ¼ tsp
Process of mixtures for Kadhi and Pakora
Take ½ cup of gram flour out of 1 cup of gram flour and put it in a bowl. Then add some water to it and mix till the lumps are gone. Make a solution neither too thin nor too thick by adding a little water. In this way the batter for pakoras will be ready. Keep it covered for 20 minutes.
Put the remaining cup of gram flour and 2 cups of curd in the mixer jar and beat it. The batter for the kadhi will be ready.
Process of making Pakora
Stir the pakora batter continuously for 4-5 minutes with a spoon. Heat about 100 grams of oil in the pan, the oil should be medium hot and the flame should also be medium. When the oil is hot, reduce the flame to medium and pour the batter into the pan with the help of a spoon. Batter can also be poured by hand, give it a round shape and make small pakoras.
Now let them fry for some time after making the flame medium, then turn them and fry them till golden brown from both the sides. Remove them after frying, then make the rest in the same way. Pakoras will be ready.
Process of making Kadhi
Put 1 tbsp of oil in a pan and heat it. Put ½ tsp of cumin, 1 tsp of grated ginger, ¼ tsp of fenugreek seeds and 4 whole green chillies in hot oil. Now fry them lightly, remember not to fry too much, otherwise the color of the kadhi will turn dark. Now put the curry batter in the pan and add 4.5 cups of water to it.
Cook it while stirring continuously till it comes to a boil. While stirring, add ½ tsp of turmeric and ½ tsp of coarsely crushed red chilli. Cook on high flame stirring continuously till it comes to a boil. When it comes to a boil, stop stirring and add a little less than 2 tsp of salt or more pakoras as per taste.
Now reduce the flame to low-medium and cook with pakoras for 10-12 minutes while stirring it once in a while. When the time is up, the kadhi will be ready. Take it out in a vessel.
Process of making Tadka
Heat 1 tbsp of oil in a tadka pan. Put ¼ tsp of cumin, 1 pinch of asafoetida, 2 whole red chillies and 10-12 curry leaves in hot oil and turn off the flame. Then add 1 tsp of red chili powder and mix it, put this tadka in the curry and stir it lightly. The tadka pakora kadhi will be ready. Serve it with rice or roti or with stale poori and enjoy its taste.
Make the batter for pakoras neither too thin nor too thick.
Keep the pakora batter covered for 20 minutes, then whisk it for 4-5 minutes.
While frying the pakoras, take less oil in the pan, and the flame should be medium-high.
To make kadhi, 9-10 times the water of gram flour has to be taken. If you want to make thin kadhi, then you can take a little more water.
By whisking the curd well and stirring continuously till it comes to a good boil, the curd does not burst. Also, salt and pakoras have to be added to it only after it comes to a boil.
If the curry is not sour at all, then add the juice of one lemon to the curry, the curry will turn sour.
If the curry has become too sour, then add some cream in it, it will balance the sourness. Or mix a little gram flour and boil it well and mix it in the curry.
You can keep the curry in the fridge and eat it for 3 days.
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