Kadhi Pakoda


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Kadhi pakoda is lip smacking punjabi recipe of preparing besan or gram flour based fried dumplings in curd based thick and tangy gravy. The kadhi pakoda is amazing when served with steamed rice and roasted papad.

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Kadhi Pakoda recipe - How to make Kadhi Pakoda

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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For The Pakodas
100 gms besan (bengal gram flour)
1 tsp turmeric powder (haldi)
2 tsp chopped coriander (dhania)
salt to taste
oil for deep frying

For The Kadhi
200 gms beaten curds (dahi)
75 gms besan (bengal gram flour)
1 tsp turmeric powder (haldi)
salt to taste
2 tbsp oil
3 gms cumin seeds (jeera)
a pinch of asafoetida (hing)
1 tsp chilli powder
For the pakodas

    For the pakodas
  1. Combine all the ingredients along with water and mix well to make a thick batter.
  2. Heat the oil in a kadhai, put spoonful of batter and deep fry till they turn golden brown and crisp from all the sides.
  3. Drain on an absorbent paper and keep aside.

For the kadhi

    For the kadhi
  1. Combine the curds, besan, turmeric, 500 ml water and salt in a deep pan and whisk well.
  2. Boil on a medium flame for 20 minutes.
  3. Meanwhile, heat the oil in a small pan and add the cumin seeds.
  4. When the seeds crackle, add the asafoetida and chilli powder and saute for 3 seconds.
  5. Pour this tempering in the kadhi and mix well.

How to proceed

    How to proceed
  1. Soak the pakodas in warm water and add to the kadhi.
  2. Serve hot garnished with coriander.

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This recipe was contributed by vinodsharma on 26 Sep 2011

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