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Kadhi Pakhori

Desi.Foods's picture
This Kadhi Pakhori is a hot favorite of mine ! I love this irresistibly seasoned curd with spongy gram flour dumplings with my rice ! Try this Kadhi Pakhori and let me know if you like it !
Ingredients
  Curd 500 Milliliter
  Turmeric powder 1⁄2 Teaspoon
  Fenugreek seeds 1⁄4 Teaspoon (Methi Seeds)
  Potatoes 200 Gram (Use Round Pieces)
  Thin round onions 150 Gram
  Gram flour 100 Gram
  Shredded spinach 300 Gram
  Sodium bicarbonate 1 Pinch
  Coarse coriander powder 1⁄2 Teaspoon
  Ajwain 1⁄2 Teaspoon
  Julienned ginger 4 Centimeter
  Finely chopped green chilies 4
  Oil 2 Cup (32 tbs) (To Fry)
  Salt To Taste
  Desi ghee 75 Gram (Clarified Butter)
  Cumin seeds 1 Teaspoon
  Coriander seeds 1⁄2 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  Asafoetida 1 Pinch
  Whole dried red chili 5
  Chili powder 1⁄2 Teaspoon
  Water 1 1⁄5 Liter (Mix Well With The Ingredients)
Directions

To prepare the pakora Take 3 tbs water and blend all the ingredients together and mix well.
Make small dumplings by frying spoonful of the batter in hot oil in a kadhai.
Fry the dumplings over medium heat until it turns golden in colour.
Drain the excess fat by putting the dumplings on an absorbent paper.
Add the fenugreek seeds in a pan of heated ghee and stir until they begin to pop.
Bring to boil while you add curd or buttermilk, stirring continuously.
Cover and simmer, stir occasionally on a low heat till you get the consistency of thin sauce Add potato roundels and bring to a boil.
Simmer on a low heat, let the potatoes cook while you stir occasionally.
Continue this for about six minutes.
Now put the pakoras and onions cut in round shape.
Bring the sauce to a boil, let it simmer on low heat, keep stirring till the kadhi reaches a thick sauce consistency.
To prepare the tempering take a pan and heat ghee in it, add mustard seeds, cumin seeds and coriander seeds in it.
Saute them until they pop, then add in asafetida and wait for it to puff.
Now put dry red chilli powder for bright red colour and keep stirring until they change colour.
Pour the spices in the kadhai.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Ingredient: 
Milk Product
Interest: 
Everyday

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