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Kadhi Pakora

Neha.Gupta's picture
For the kadhi
  Plain yogurt 2 Cup (32 tbs)
  Turmeric powder 1⁄2 Teaspoon
  Garam masala To Taste
  Dried red chilies 4 , broken
  Fenugreek seeds 1 Pinch
  Oil 2 Teaspoon
  Besan 1 1⁄2 Cup (24 tbs) (Gram Flour)
  Onion 1 , finely chopped
  Potato 1 , finely chopped
  Red chili powder 1 Teaspoon
  Jeera 1 Teaspoon
  Hing 1 Pinch
  Baking powder 1⁄2 Teaspoon
  Salt To Taste
  Water 1 Cup (16 tbs)

To make Pakoras / Bhajjias:

Mix the ingredients for the pakora to form a batter.
Add water slowly, ensure that the mixture is not too loose and the consistency should be that of bhajjias.
Deep fry the pakoras in hot oil
Set aside.

For Kadhi:

Beat the curd well.
Add besan and other ingredients and mix well.
Heat oil and add the Heeng, Jeera, Fenugreek seeds and halved dried red chillies.
When the Jeera splutters and turns brown, lower the heat and add the yogurt
Bring to boil, stirring continuously.
Add water & Salt as needed.
After 5 mins, remove from heat.
When you are ready to serve the kadhi, add the Pakoras, mix and serve.
Garnish with chopped coriander leaves.

Recipe Summary

Main Dish

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Kadhi Pakora Recipe