KADHI WITH PAKORA

Ingredients For Kadhi: (2-3 servings)

·         Bengal Gram Flour (Besan)- 1cup

·         Sour Curd (khatti dahi)- 1 and half cup

·         Turmeric Powder (pissi huyi haldi)- ½ tsp

         Coriander Powder (pissa hua dhaniya)- ½ tsp

·         Dry Mango Powder (amchoor)- 1 tsp

·         Red chilli powder (pissi huyi lal mirch)- ½ tsp

·         Salt to taste

Ingredients for Tadka:

·         Onion chopped  (katte huye pyaaz)– 1 medium sized

·         Green chillies sliced (lambi katti har mirch)- 4

·         Garlic finely chopped (bareek katta lehsun)- 3 cloves

·         Ginger finely chopped (bareek katti adrak)- 1 tsp

·         Fenugreek seeds (methi dana)- half tsp

·         Cumin seeds (jeera)- 1/4^th tsp

·         Garam Masala – ½ tsp

·         Asafoetida (hing)- pinch

·         Tamarind extract (imli ka paani chhaana hua)- 1/4^th cup

·         Curry leaves (Kadi pata)- 6-7 leaves

·         Refined Oil- 3 spoons

Ingredients for Pakoras:

·         Bengal Gram Flour – 1 cup

·         Onion chopped (katte huye pyaaz)- 2 medium sized

·         Spinach chopped(katti huyi palak)- 5-8 leaves

·         Turmeric powder (pissi huyi haldi)- ½ tsp

·         Red Chilli powder (pissi huyi lal mirch)- ½ tsp

·         Carom seeds (ajwain)- ½ tsp

·         Salt to taste

·         Oil to fry

How to make kadhi :

  Take a bowl and put curd and churn well to give it smooth texture, also add one cup water

·         Add besan and all other  ingredients of kadhi and churn well to remove the lumps and keep it aside

·         Take kadhai, heat 2 spoons oil, then add chopped garlic and sauté till it turns light golden brown

·         Then add methi dana and let it too turn light brown, add jeera and let it crackle

·         Add onions and sauté till it turns golden, then add chopped ginger and sauté for next 10-15 seconds

·         Then add churned curn into kadhai and let it come to boil on slow flame for atleast 20-25 minutes, stir in small gaps to avoid sticking from bottom of the kadhai (can add little water if consistency gets too thick)

·         Till kadhi is on the flame, lets start preparing pakoras

How to make pakoras:

·         Mix all the ingredients in a bowl (except oil)

·         Add little water and make smooth paste

·         Heat oil in kadhai and add small portions with your hands (agar practice hai to.. nahi to haath bacha kar J) or with spoon and fry pakoras on medium flame till it turns golden crispy brown

How to make tadka :

·         Heat  1 spoon oil in a small frying pan,  add hing and let it turn golden brown and then slow down the flame and add green chillies (put lid over pan, agar chhinkna nai hai to J), let green chillies become little lighter in shade, take off lid and add curry leaves and sauté for 5 seconds

·         Add tamarind extract and let it come to boil and then mix it to the kadhi

·         Add garam masala and pakoras and bring it to boil and turn off the flame

WOW… GREAT JOB… KAFI MEHNAT KAR LI AAPNE…. AB ENJOY KADHI PAKORA WITH RICE JJ