kadhi pakoda
Ingredients
1 cup(s) yogurt
2 cup(s) besan (gram flour)
1 teaspoon(s) salt, or as per taste
1 teaspoon(s) Turmeric powder (for masala)
2 teaspoon(s) red chili powder (for masala)
1 teaspoon(s) cumin powder (for masala)
1 teaspoon(s) coriander powder (for masala)
2 tablespoon(s) cooking oil, for deep frying
2 dried red chili (for tadka)
2 bay leaves (for tadka)
1/2 teaspoon(s) cumin seeds (for tadka)
Pinch of hing for tadka
Few kari leaves
How to Cook
Take 1½ cup of besan, add salt, powdered masala (half of turmeric powder) and half cup water.
Make a smooth batter, with a whisk, such as pakora thickness. Keep aside for 10 minutes.
Heat oil in a pan; drop a teaspoon of this batter in the hot oil. Let it set and then drop some more spoon full one by one. Fry by keeping the heat on high and low until the 'pakodas' are golden. Similarly fry the whole batter.Drain and keep aside. The pakodas for the kadhi are ready.
For the Kadhi, beat the yoghurt with a whisk until smooth. Keep aside.Put 2 cups water to the remaining 1/2 cup besan and make a watery solution of it. Now add the yogurt and whisk again so that it mixes smoothly with the besan solution.Heat 2 tbsp oil in the Pan. Add all the ingredients for tadka. When jeera begins to splutter, add besan solution to it and keep stirring so that besan does not stick to the base.
Put the remaining turmeric powder and salt. Keep stirring till the solution begins to boil. Then lower the heat. Cook for 10 to 15 minutes.Put off the flame. The kadhi is now ready. Add the fried pakodas to this kadhi, stir through so that pakodas gets soaked in the kadhi.Serve after 10 minutes with steaming rice.
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