Empty My Fridge
How To Make Kadhi Pakora | Rajasthani Kadhi Pakora Recipe | Rajasthani Recipes | Recipe by Smita Deo
Ingredients
- Chickpea flour1 cup + 2 tbsp
- Cilantro · finely chopped
- Turmeric · powder¾ tsp
- Baking soda1 pinch
- Cumin1 ½ tsp
- Chili pepper · finely chopped2 + 2–3
- Saltto taste
- Oil for frying
- Yoghurt1 cup
- Ghee2 tbsp
- Mustard seed½ tsp
- Fenugreek seed¼ tsp
- Bay leaf1
- Asafoetida1 pinch
- Chili powder½ tsp
Instructions
- Mix all the kadhi ingredients until smooth, with no lumps.
- Cook on low heat, stirring constantly, until the kadhi thickens slightly, without making it too thick or too thin. Boil for about 5-6 minutes.
- Heat the ghee. Add the fenugreek seeds and, once golden, add the mustard seeds, cumin seeds, bay leaf, asafoetida and broken red chillies. Add the chilli powder last, then pour this tempering into the kadhi.
- For the pakoras, mix all their ingredients and add ½ cup of water to make a thick batter.
- Heat the oil and drop spoonfuls of batter into it. Fry until golden.
- Just before serving, add the pakoras to the kadhi and simmer for 2-3 minutes.
Summarized from Get Curried's video. Watch it for the details.
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