Finger Chillies Kadhi Pakora | How to make Finger Chillies Kadhi Pakora

By Zeenath Muhammad Amaanullah  |  19th Mar 2019  |  
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  • Photo of Finger Chillies Kadhi Pakora by Zeenath Muhammad Amaanullah at BetterButter
Finger Chillies Kadhi Pakoraby Zeenath Muhammad Amaanullah
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    7

    People

4

0

About Finger Chillies Kadhi Pakora Recipe

A yummy recipe that is a common sight in most of the Indian homes. I have made a slight change to it by using Finger Chillies for both taste and crunch. The colour also looks so perfect as well as the tempering. Isn't it folks? The chillies have given it a lovely look and the aroma also is too awesome. Melt in mouth Pakoras make it an amazing side dish that can be relished with rice and rotis both. Happy Cooking Everyone!

Finger Chillies Kadhi Pakora

Ingredients to make Finger Chillies Kadhi Pakora

  • FOR KADHI- curd 3 cups
  • ginger garlic paste 1 tbsp
  • onion thinly sliced 1
  • salt to taste
  • turmeric 1 tsp
  • curry leaves 1/4 cup
  • Finger Chillies 10-12
  • red chilli powder 1 tsp
  • water 2 cups
  • gram flour 1 /4 cup
  • FOR PAKORAS- gram flour 2 cups
  • asafoetida 1/8 tsp
  • red chilli POWDER 1 TBSP
  • turmeric 1 tsp
  • salt to taste
  • coriander leaves finely chopped 1/2 cup
  • buttermilk 1/2 cup
  • cumin powder 1 tsp
  • coriander powder 1 tsp
  • onions thinly sliced 3
  • oil for frying 2-3 cups
  • FOR TEMPERING- cumin seeds 1 tbsp
  • Dry red chillies 4
  • curry leaves 10
  • oil 2 tbsp

How to make Finger Chillies Kadhi Pakora

  1. Beat curd well along with water.
  2. Add in all the rest of the ingredients listed under it's preparation too.
  3. Mix well and cook on a low flame at first for 10-12 minutes
  4. Meanwhile make a semi thick batter for the Pakoras using all the ingredients mentioned.
  5. Keep aside for half an hour.
  6. Allow the Kadhi to cook on a high heat until it thickens.
  7. Alongside deep fry Pakoras dropping them in hot oil on a medium high heat until golden brown and done.
  8. Add them to the hot Kadhi and allow to simmer for 5 more minutes.
  9. Add hot tempering to the Kadhi as a final step of it's preparation.

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