Name: No Onion Garlic Kadhi Pakoda... recipe by Ruby Sharma at BetterButter
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 4
Ingredients: Sour Curd (Khatta Rahi) - 250g; Gram flour ( Besan) - 2 big Tablespoon; Salt - As per Taste; Curry leaves - 5-6; Red chilli powder - 1 teaspoon; Coriander powder - 1 teaspoon; Fenugreek seeds - 1 teaspoon; Ajwain seeds - 1/4 teaspoon; 2-3 Dry Red Chilies; Heeng (Asafoetida) -A pinch; Turmeric Powder - 1/2 teaspoon; Mustard Seeds - 1/2 teaspoon; Mustard Oil - 4 tablespoon; Water - As required; FOR PAKODAS; Gram flour 2-3 tablespoons; Salt - 1/2 tablespoon; Red chilli powder - 1/2 teaspoon; Awjain seeds - 1/4 teaspoon; Meetha soda - 1 pinch; Water As required; Turmeric powder -1/4 teaspoon; Kasturi methi - 1/2 tablespoon; Fresh coriander leaves

ABOUT No Onion Garlic Kadhi Pakoda... RECIPE

It is consists of a diluted gravy based on sour yoghurt thickened with Besan which is then simmered with Pakoras.

Ingredients Serving: 4

Sour Curd (Khatta Rahi) - 250g
Gram flour ( Besan) - 2 big Tablespoon
Salt - As per Taste
Curry leaves - 5-6
Red chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Ajwain seeds - 1/4 teaspoon
2-3 Dry Red Chilies
Heeng (Asafoetida) -A pinch
Turmeric Powder - 1/2 teaspoon
Mustard Seeds - 1/2 teaspoon
Mustard Oil - 4 tablespoon
Water - As required
FOR PAKODAS
Gram flour 2-3 tablespoons
Salt - 1/2 tablespoon
Red chilli powder - 1/2 teaspoon
Awjain seeds - 1/4 teaspoon
Meetha soda - 1 pinch
Water As required
Turmeric powder -1/4 teaspoon
Kasturi methi - 1/2 tablespoon
Fresh coriander leaves

Instructions

firstly, take besan add chilli powder, turmeric powder, salt and Ajwain seeds and make a dough kinda batter. furthermore,deep fry the pakoras. finally, once turned golden brown, drain and keep aside.
Then, in a large mixing bowl, take curd and besan. also add turmeric, chilli powder, Coriander powder and salt. mix it properly further add 500ml cup of water, whisk and keep aside.
firstly take oil, and temper methi dana, coriander seeds, Ajwain seeds, heeng and curry leaves.now add prepared besan-curd mixture and mix for 30 mins. later, the mixture will start to thicken.Now switch off the gas.
In an another small pan, take 1 tbsp of oil. Then temper Musturd seeds and add whole red chilli.... Switch off the gas and add little bit of Kashmiri Red chilli powder. Put it on the kadhi..
finally, top with pakoras, coriander leaves and kasturi methi and serve. Serve kadhi pakoras with hot steamed rice..

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