In a bowl mix curd and 2 tbsp gram flour, 3 cup water and whisk till smooth. Keep aside.
In another bowl whisk the gram flour and water to make a smooth batter for the pakoras.
Add in salt, red chili powder & mix well. Make sure the mixture is whisked well.
Heat the oil in a kadhai or in a deep frying pan, with your hands drop the pakora batter in the oil. You can also use a spoon if required.
Fry the pakoras both sides till they turn golden in colour. Strain and keep aside.
Now heat the oil in another pan, add in the methi seeds and saute. Add in the chopped garlic and saute for a few minutes.
Add turmeric powder, red chili powder and salt. Cook for 2 minutes and add in the gram flour and curd mixture.
On a medium flame bring the kadhi to a boil, keep stirring.
Lower the flame, cover and cook the kadhi for 10 minutes, add in the pakoras and cook it for 2 minutes more. If the kadhi becomes too thick then add some water.
For tempering: Heat the ghee in a tadka pan add red chili, after 1 minute pour the tadka on the kadhi, garnish with coriander leaves.
Serve hot with boiled rice or chapatis.
Reviews (2)  
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Dec-06-2016
Sunita Ramankulath   Dec-06-2016
I make kadhi and add salted boondi to it instead of pakoras.
In a bowl mix curd and 2 tbsp gram flour, 3 cup water and whisk till smooth. Keep aside.
In another bowl whisk the gram flour and water to make a smooth batter for the pakoras.
Add in salt, red chili powder & mix well. Make sure the mixture is whisked well.
Heat the oil in a kadhai or in a deep frying pan, with your hands drop the pakora batter in the oil. You can also use a spoon if required.
Fry the pakoras both sides till they turn golden in colour. Strain and keep aside.
Now heat the oil in another pan, add in the methi seeds and saute. Add in the chopped garlic and saute for a few minutes.
Add turmeric powder, red chili powder and salt. Cook for 2 minutes and add in the gram flour and curd mixture.
On a medium flame bring the kadhi to a boil, keep stirring.
Lower the flame, cover and cook the kadhi for 10 minutes, add in the pakoras and cook it for 2 minutes more. If the kadhi becomes too thick then add some water.
For tempering: Heat the ghee in a tadka pan add red chili, after 1 minute pour the tadka on the kadhi, garnish with coriander leaves.
Serve hot with boiled rice or chapatis.
INGREDIENTS
SERVING: 4
gram flour - 2 tbsp
full fat sour curd - 250 gms
salt to taste
red chili powder - 2 tsp (As per taste)
turmeric powder - 1 tbsp
methi dana - 1 tbsp
finely chopped garlic - 2 tbsp
mustard oil - 2 tbsp
For the pakoras: 2 large cup - gram flour
salt - 1 tsp
red chili powder - 1/2 tsp
oil for frying (mustard oil)
For tempering: deshi ghee - 1 tbsp
dry red chili - 4
Chopped coriander for garnishing
kadhi pakora - Reviews
Recent Reviews
5.0
2 Reviews
Dec-06-2016
I make kadhi and add salted boondi to it instead of pakoras.
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