Kadhi Recipe Step By Step

Kadhi Pakora Recipe

Kadhi pakora is a very tasty dish and is made in Indian homes.

This is a dish that everyone eats with great passion.

You can easily do it at home whenever you want.

This Kadhi is a very modern and tasty dish from India.

We like pakoras with tea, but have you ever tried pakoras in your kadhi? In this kadhi,

we have used onion and potato pakoras.

But you can also use another vegetable pacodio.

Most people like to eat hard pakora in the afternoon or dinner.

The most special feature of Kadhi Pakora is that it doesn't take long to prepare as you know. You can eat it with roti, paratha, naan anything. Most people like to eat hard pakora with rice.

Kadhi Recipe Step By Step

Material Kadhi Pakora Recipe

1 cup of gram flour
2 green chilies, finely chopped
1 onion, finely chopped
1 potato, finely chopped
1/2 teaspoon of celery
1/2 teaspoon of baking soda
salt to taste
Water, to mix ingredients (according to use)
Oil, according to use
500 g of curd
3 to 4 teaspoons of Besan
1/2 teaspoon turmeric powder
2 green chili, finely chopped
1/2 inch grated ginger
2 cups of water
salt to taste
1 to 2 teaspoon of ghee
1/2 teaspoon of rye
4 curry leaves
1/2 teaspoon of Kashmir red chili powder
finely chopped, Coriander, for garnish
1 dried red chili
1/4 teaspoon Asafoetida (hing)

How to Make Kadhi Pakora Recipe

To make Kadhi Pakora, first, simmer the oil in a Pakora floor pan.

While the oil is heating, add the pakoras ingredients in a saucepan to make pakoras. Now add a little water and make a thick dough.

Once the oil is hot, pour small balls into the oil with the help of a spoon or your fingers. Fry the pakoras until well cooked. Make sure the pakoras are simmered until golden brown. Now put the paper napkin on a plate and take out the pakora it contains. Keep it aside.

To make Kadhi, beat the curd and the gram flour together. Now add 2 cups of water and mix so there are no lumps in the solution. Now add all the spices, salt, grated ginger, and mix.

Put this solution on a table and start cooking over low heat. Stir the solution until it boils. When the solution begins to boil, reduce the heat and cook for about 18 to 20 minutes. Bitch kept moving between bitches. Now cook the pakoras for 5 to 6 more minutes and turn off the gas.

Now get ready to temper. Heat the ghee in a tempering pot.

Add the mustard seeds, curry leaves, and dried red chilies and cook for 25 to 30 seconds. Now add asafoetida, red chili powder, and mix and tie the gas. Put it in the temperate Kadhi from the top and mix. Garnish with green coriander and serve hot.