Kadhi Pakora recipe

Ingredients

  • FOR KADHI
  • 2 cups yogurt (old and sour yogurt)
  • 1 cup gram flour
  • 3 ltr. Water
  • Some salt
  • Some turmeric
  • Some red chilli powder
  • FOR TEMPERING
  • 1 scoop of desi ghee
  • ½ cup oil
  • 1 onion sliced
  • 1 tomato sliced
  • 20 – 30 curry leaves
  • FOR PAKORA
  • 2 cups gram flour
  • 1 tspn baking powder
  • Some water for making normal consistency batter
  • 2 potatoes sliced
  • 1 eggplant (small size) sliced
  • 2 green chillies sliced
  • 4 tbspns coriander (chopped)
  • 4 – 8 mushrooms sliced (optional)
  • Some sliced capsicum (sliced)
  • Paneer (optional)
  • 1 onion sliced
  • Salt to taste
  • Some red chilli powder
  • ½ tspn turmeric powder
  • Some coriander seeds
  • Oil for frying (1500 mL)

Cooking Instructions

For pakoras, mix everything (except oil) in a mixing bowl and mix well. Keep aside for 10 minutes. Heat oil and fry pakoras in it.

For Kadhi, put everything in a blender and mix well.

Pour this mixture in a deep pan and let it boil for like 30 minutes on medium heat.

For tempering, heat oil and and ghee in a frying pan and fry everything else in it.

When the tomatoes are done add this mixture to the boiling Kadhi and mix.

Remove from heat. Now dip fried pakoras into it and garnish with some coriander. Serve hot with boiled rice or roti.
  

19 Jan 2013     1140 views     NON-Vegetarian       Curries > Vegetables

more recipes from Vegetables