Vrat ki Kadhi Pakode | How to make Vrat ki Kadhi Pakode

By Alka Jena  |  11th Oct 2016  |  
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  • Vrat ki Kadhi Pakode, How to make Vrat ki Kadhi Pakode
Vrat ki Kadhi Pakodeby Alka Jena
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

27

0





About Vrat ki Kadhi Pakode Recipe

Vrat ki Kadhi Pakode can be eaten during fasting or Vrat, as it uses buckwheat flour to make the pakode and peanuts to thicken the kadhi which are allowed during Vrat.

Vrat ki Kadhi Pakode is delicious and authentic dish. Vrat ki Kadhi Pakode by Alka Jena is a great option when you want something interesting to eat at home. Restaurant style Vrat ki Kadhi Pakode is liked by most people . The preparation time of this recipe is 10 minutes and it takes 30 minutes to cook it properly. Vrat ki Kadhi Pakode is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Vrat ki Kadhi Pakode. Vrat ki Kadhi Pakode is an amazing dish which is perfectly appropriate for any occasion. Vrat ki Kadhi Pakode is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Vrat ki Kadhi Pakode at your home.

Vrat ki Kadhi Pakode

Ingredients to make Vrat ki Kadhi Pakode

  • For Pakoras:
  • 1 cup grated raw papaya
  • ¼ cup Buckwheat flour
  • 1 green chilli finely chopped
  • 1 tsp Grated ginger
  • salt as per taste
  • 1 tsp cumin powder
  • water as needed
  • 1 tbsp freshly chopped coriander leaves
  • oil for frying
  • For the Kadhi:
  • 1 cup sour curd
  • 3 cups water
  • salt
  • ¼th cup peanuts
  • 1 tsp cumin seeds
  • 1 tsp Grated ginger
  • 2 Green chillies finely chopped
  • 1 sprig curry leaves
  • 1 tsp oil

How to make Vrat ki Kadhi Pakode

  1. Mix grated raw papaya, salt, grated ginger, green chillies, cumin powder, chopped coriander leaves in a bowl. Now add the buckwheat flour 1 tbsp at a time and mix, add water accordingly to make a pakora batter.
  2. Heat oil for frying. Once hot, fry the Pakodas till they turn deep brown, keep on a paper towel to soak excess oil.
  3. For the Kadhi: Dry roast the peanuts on slow flame for 1 to 2 minutes. Turn off the heat and let it cool. Make sure not to brown the peanuts. After it cools down, rub it between your palms so that the husk will come out easily.
  4. Grind the peanuts finely in a grinder and keep aside.
  5. Whisk the curd so that no lumps remain, add water, salt, ground peanuts and mix everything well.
  6. Heat oil in a pan, add cumin seeds, grated ginger, chopped green chillies and curry leaves. Saute for a minute.
  7. Lower the flame and add the curd mixture and continue to stir till it comes to a boil or else your curd will split. Once it starts boiling, let it simmer for 10 to 15 minute.
  8. Before serving, add pakoras and serve hot.

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