PAKODE WALI KADHI

Kadi aur pakode wali kadi!!!!!!!!


Whatever this is one of my favorite dish which I can eat any number of times in a day. I thought of sharing this recipe with all of you so whoever has not tried this please make and enjoy this wonderful West Indian dish. Even though the dish is very popular in whole India but the dish is very common in Gujarat,Rajasthan,Maharashtra as their daily food.

So let’s start with it:-

PAKODA KADI

Preparation time: 15 minutes

Cooking time: 20 minutes

Serving: 4 persons

Ingredients

For Kadi

Curd-2 cup

Bengal Gram Flour (Besan)-4 tbs

Salt -to taste

Chili Powder -2 tsp

Turmeric Powder -1/2 tsp

For Pakode

Bengal Gram Flour (Besan)-3-4 tbs

Onion-3 medium in size (Finely chopped)

Green Chilies-2-3 finely chopped

Coriander Leaves-2 tsp (Finely chopped)

Salt-to taste

Coriander Powder-1/2 tsp

Oil-for deep frying

For Seasoning

Oil-1 tsp

Mustard Seed (Rai dana)-1 tsp

Broken black gram Dal(Urad Dal)-1/2 tsp

Fenugreek seed (Methi dana)-1/4 tsp

Asafetida (Hing)-a pinch

Dry red chilies-2

Curry leaves (Curry Patta)

Method

For Kadi

• Mix gram flour in curd along with chili and turmeric powder.

• Put this mixture in blender and grind it till flour gets mixed completely with curd.

• Put this mixture in wide open pan and boil it till the raw smell of gram flour goes off.

• Take it off from flame and then put salt and mix well.

For Pakode

• Mix gram flour,green chilies,coriander powder,coriander leaves in onion along with salt.

• Heat oil in a pan.

• Put this mixture like pakoda in pan and deep fry it in low flame.

• Remove pakoda once its done and put it in kitchen paper.

• After a couple of minutes add this pakoda into kadi.

For Seasoing

• Take another pan and put 1tsp oil in this and allow it to get heat up.

• Then put all seasoning items in oil and allow mustard to get crack.

• Season the kadi with this and serve hot with roti or rice.

Tips

• Cut the onion exactly a minute before you start preparing pakode or else the onion will start leaving water from it.

• Don’t ever put salt in kadi while boiling it. If, you do so the curd will get spoil while boiling.

• Keep the kadi steering continuously till it start getting boil or else the gram flour will get set in the bottom of pan and the kadi might get burned.