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We hope you got insight from reading it, now let’s go back to pakora kadhi pakora kadhi is a tangy yogurt base curry which has deep fried pakoda (fritters) recipe. You can cook pakora kadhi pakora kadhi is a tangy yogurt base curry which has deep fried pakoda (fritters) using 21 ingredients and 17 steps. Here is how you do it.

The ingredients needed to prepare Pakora Kadhi

Pakora Kadhi is a tangy yogurt base curry which has deep fried pakoda (fritters):

1. Provide for pakoda
2. Provide 1 cup besan/gram flour
3. Use 1/2 tbsp ghee
4. You need 1 pinch baking soda
5. Provide to taste Salt
6. Prepare 1 tsp red chilli powder
7. Take 1 tsp Dhaniya(coriander) powder
8. Prepare 1/4 tsp Hing/asafoetida
9. Provide 1 tbsp dry fenugreek leaves
10. Provide for kadhi
11. Prepare 1 cup dahi/curd
12. You need 1/4 cup Besan/gram flour
13. You need to taste Salt
14. Prepare 1 tsp red chilli powder
15. Provide 1 tsp haldi/ Turmeric powder
16. Get 1 tsp garam masala
17. You need 1 tsp cumin seeds
18. Use 1 tsp carom seeds
19. You need 1 tsp Methi(fenugreek) seeds
20. Prepare 1 tsp mustard seeds
21. Prepare as needed water

Instructions to make Pakora Kadhi

Pakora Kadhi is a tangy yogurt base curry which has deep fried pakoda (fritters):

1. In a bowl take besan and mix all the dry masal with ghee and baking soda
2. Mix it properly then add water little by little to make flows consistency batter for pakoda.
3. Mix it vigorously for about 1 minute.
4. Heat the oil to medium. Once the oil is ready, drop in small pakora and fry it till golden brown.
5. Keep the pakoda aside.
6. Now in a deep pan take 1cup of dahi. Blend it properly by mixing it with whisk. To smooth it out.
7. Start mixing 1/4 cup besan little at a time to make smooth batter.
8. Whisk it properly for couple of minutes.
9. Now add all the dry masala.
10. Heat cooker on medium heat. Add oil to it. Then add curry leaves, hing, mustard seeds. Let the mustard seeds crack first.
11. When mustard seeds starts cracking add cumin seeds, fenugreek seeds, ajwain to it.
12. Now pour in the curd and besan mixture. Turn the flame to high.
13. Keep on stirring the mixture until it gets a nice boil.
14. Once it gets a nice boil turn the heat in between medium and low and cook the kadhi for 15-16 minutes.
15. Add pakoras to it and give it a couple of boils.
16. Now before serving, heat ghee in a pan. Add mustard seeds, one whole dry red chilli and 1/4 tsp of Kashmiri red chilli powder and pour it over the kadhi
17. Enjoy it with rice or chapatis.

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