How to Make Tasty Kadi pakoda recipe

Kadi pakoda recipe. Cooking kadhi: Use a large bottomed pot for making the kadhi pakora recipe. The kadhi froths while cooking, thus can overflow and spill if you use a small pot. Pakora texture: To make softer pakora, add some more water than mentioned in the recipe below.

Punjabi Kadhi Pakora is a three-step recipe - Prepare the yogurt-based curry. These fritters are immersed in the yogurt-based curry, and; Lastly, it's garnished with an unbelievably delicious tempering. Kadhi Pakoda or thick luxurious kadhi with crunchy onion pakodas with steaming hot basmati rice takes me back to my childhood home on Sunday afternoons. You can have Kadi pakoda recipe using 19 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Kadi pakoda recipe

1. Prepare 1 cup of sour curd.
2. It's 1/4 cup of gram flour.
3. You need 3 cups of water.
4. You need 3-4 of garlic cloves.
5. You need 1/2 tsp of Fenugreek seeds.
6. Prepare 1 tsp of mustard seeds.
7. You need 1/4 tsp of cumin seeds.
8. Prepare 1 tsp of dry red chilli paste.
9. It's 1 tsp of turmeric powder.
10. It's 1 pinch of asafoetida.
11. Prepare To taste of Salt.
12. Prepare 2 of dry red chilli.
13. It's of For pakodas.
14. You need 1 cup of gram flour.
15. You need 1 of onion sliced.
16. It's 1 tsp of salt.
17. It's 1 tbsp of dry red chilli paste.
18. Prepare 1 tsp of chat masala.
19. It's 1 tbsp of butter.

This kadhi chawal was staple Sunday fare that we never tired of. Simple flavours and yet so very satisfying. Kadhi recipe differs from state to state in India. The highlight of the Rajasthani Pakoda Kadhi is the addition of crisp and fresh besan pakodas!

Kadi pakoda recipe instructions

1. Take gram flour in a bowl.add Salt,red chilli paste, chat masala and butter. Add water to make a batter of thick consistency. Mix well to remove all lumps. add sliced onion and mix well..
2. Heat oil in a pan. Add small portion of the mixture. Fry the pakodas on medium flame. Remove the pakodas when they r crispy and golden brown in colour..
3. Now add gram flour along with water. Mix properly taking care to remove all lumps. Add red chilli paste,turmeric powder, and salt mix well.
4. Pour the mixture in a pan and cook it on medium heat. Stir continuously til the mixture broils. Turn the heat low and cook for 30 mins stir continuously..
5. Heat oil in a pan and add mustard oil, Fenugreek seeds, fry till they crackle. Then add cumin seeds, dry red chilli, asafoetida, garlic cloves fry for few second..
6. Add the pakodas to the hot kadhi and cover the pan for 5 mins. Add prepared tempering to the kadhi pakoda mixture. Mix well cook for medium flame for few minutes..
7. Then serve Punjabi kadhi pakoda garnished with coriander leaves with steamed rice..

This imparts a chewy, crunchy dimension to the kadhi making it more satiating. You will also find this kadhi to be more flavourful, as it uses a wider selection of spices than normal, everyday kadhi recipes. Such a splash of flavours is essential to enjoy food in extreme climates such as that found. Make sure the yogurt is at room temperature. Whisk until besan and yogurt are well combined.