Recipe: 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.

Kadi pakoda recipe In a heavy bottom pan, add oil, mustard seeds, curry leaves and whole red chillies. Cook for a minute and let it splutter. Punjabi Kadi pakora is a popular comfort food of North India. You can cook Kadi pakoda recipe using 19 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Kadi pakoda recipe

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

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. Punjabi Kadhi Pakora with step by step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel 'Asmallbite'.

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..

Kadhi is a thick gravy based on gram flour and contains deep-fried fritters called pakoras, to which Dahi (yogurt) is added to give it a bit of sour taste. It is often eaten with plain cooked rice, Phulka, Chapati, Jeera Rice, Peas Pulao. Water to make a thick consistency batter/paste. Method For Kadhi 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. This kadhi chawal was staple Sunday fare that we never tired of.

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