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Photo of Finger Chillies Kadhi Pakora by Zeenath Muhammad Amaanullah at BetterButter
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Finger Chillies Kadhi Pakora

Mar-19-2019
Zeenath Muhammad Amaanullah
30 minutes
Prep Time
30 minutes
Cook Time
7 People
Serves
Read Instructions Save For Later

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!

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Fusion
  • Simmering
  • Boiling
  • Frying
  • Side Dishes

Ingredients Serving: 7

  1. FOR KADHI- curd 3 cups
  2. ginger garlic paste 1 tbsp
  3. onion thinly sliced 1
  4. salt to taste
  5. turmeric 1 tsp
  6. curry leaves 1/4 cup
  7. Finger Chillies 10-12
  8. red chilli powder 1 tsp
  9. water 2 cups
  10. gram flour 1 /4 cup
  11. FOR PAKORAS- gram flour 2 cups
  12. asafoetida 1/8 tsp
  13. red chilli POWDER 1 TBSP
  14. turmeric 1 tsp
  15. salt to taste
  16. coriander leaves finely chopped 1/2 cup
  17. buttermilk 1/2 cup
  18. cumin powder 1 tsp
  19. coriander powder 1 tsp
  20. onions thinly sliced 3
  21. oil for frying 2-3 cups
  22. FOR TEMPERING- cumin seeds 1 tbsp
  23. Dry red chillies 4
  24. curry leaves 10
  25. oil 2 tbsp

Instructions

  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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