In this video, we're going to make Kadhi Pakora, which is a very popular dish. Super Soft Pakodas aka dumplings of fenugreek/spinach leaves and gram flour are added to a rich and velvety yogurt based tempered gravy.
For kadhi: | ||
Besan | 6 Tablespoon | |
Red chilli powder | 1 Teaspoon | |
Salt | 2 Teaspoon | |
Coriander powder | 1 Teaspoon | |
Dahi | 1 Cup (16 tbs) (sour preffered) | |
Water | 1 1/2 Liter | |
Ghee | 3 Teaspoon | |
Black peppercorns | 1 Teaspoon | |
Methi seeds | 1 Teaspoon | |
Mustard seeds | 2 Teaspoon | |
Ginger piece | 1 Inch , finely chopped | |
Turmeric powder | 3/4 Teaspoon | |
Green chilli | 1 | |
For pakora: | ||
Chopped fenugreek leaves/Chopped spinach | 1/2 Cup (8 tbs) | |
Onion | 1 , finely chopped | |
Finely chopped ginger | 1/2 Teaspoon | |
Ajwain | 1/2 Teaspoon | |
Finely chopped green chillies | 1 Teaspoon | |
Salt | 1 Teaspoon | |
Red chilli powder | 1/2 Teaspoon | |
Kasoori methi | 1 Teaspoon | |
Baking soda | 1/4 Teaspoon | |
Turmeric powder | 1/4 Teaspoon | |
Dahi | 1/4 Cup (4 tbs) | |
Besan | 1 Cup (16 tbs) | |
Oil | 1 Liter (For deep frying) | |
For second tadka: | ||
Oil | 1 Teaspoon | |
Dry red chillies | 3 , broken | |
Hing | 1/4 Teaspoon |
Please watch the video for directions!