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Kadhi Pakodi

Jun-29-2018
Uzma Khan
15 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Kadhi Pakodi RECIPE

Kadhi Pakodi is a traditional recipe for lunch in our country.it's so tasty,yummy and delicious recipe, smell of the masala using in this recipe is really awesome.

Recipe Tags

  • Veg
  • Easy
  • Others
  • Indian
  • Sauteeing
  • Basic recipe
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. For Gravy, 2 cup curd
  2. 10 to 12 garlic cloves
  3. 1 inch ginger chopped
  4. 1 tsp corriender powder
  5. 1 tsp red chilli powder
  6. 3/4 tsp turmeric powder
  7. 1/2 tsp cumin powder
  8. 1 and 1/2 tbsp chick pea flour
  9. Salt as per taste
  10. For Pakodi, 2 cup Chick pea flour
  11. 3/4 tsp red chilli powder
  12. 1/2 tsp salt
  13. 1/2 tsp turmeric powder
  14. 1/4 tsp soda
  15. 1 chopped onion
  16. 2 chopped green chillies
  17. 1 tbsp fresh chopped corriender
  18. For Tempting, 1 tsp mustard seeds
  19. 1 tsp cumin seeds
  20. 1/2 chopped onion
  21. 4 chopped garlic cloves
  22. 10 to 12 curry leaves
  23. 3 green cut in half
  24. 2 kashmiri mirch
  25. 1/4 tsp hing
  26. Oil for cooking,frying and for tempting

Instructions

  1. TAKE 10 TO 12 GARLIC CLOVES IN GRINDER
  2. ADD 1 INCH GINGER CHOPPED
  3. 1 TSP CORRIENDER POWDER
  4. 1 TSP RED CHILLI POWDER
  5. 3/4 TSP TURMERIC POWDER
  6. 1/2 TSP CUMIN POWDER
  7. ADD LITTLE AMOUNT OF WATER, GRIND IT AND MAKE PASTE
  8. NOW ADD 1 AND1/2 TBSP CHICK PEA FLOUR
  9. CLOSE THE LID AND AGAIN GRIND TO JUST MIX ALL MASALA AND CHICK PEA FLOUR NICELY
  10. TAKE 2 CUP CURD IN COOKING POT AND WHISK WELL NO LUMPS REMANING
  11. ADD CHICK PEA FLOUR AND GRIND MASALA MIXTURE
  12. ADD SALT AS PER TASTE AND MIX WELL
  13. ADD SOME WATER IN GRINDING JAR TO USE REMANING MASALA THEN ADD THIS WATER IN CURD MIXTURE
  14. MIX ALL NICELY AND KEEP THE POT ON GAS AND CONTINUE STIR TO BOIL
  15. ONCE BOIL COMES, KEEP FLAME LOW AND REST IT ON GAS TO COOK SLOWLY
  16. FOR PAKODI, TAKE 2 CUP CHICK PEA FLOUR IN A MIXING BOWL
  17. ADD 3/4 TSP RED CHILLI POWDER
  18. 1/2 TSP SALT OR ACCORDING TO TASTE
  19. 1/2 TSP TURMERIC POWDER
  20. 1/4 TSP OR LESS SODA AND ADD SOME WATER AND MIX, NO LUMPS REMANING
  21. NOW PREPARE A THICK CONSISTENCY BETTER, COVER IT AND REST FOR 10 MINUTES
  22. NOW ADD 1 NICELY CHOPPED ONION,2 GREEN CHILLIES AND 1 TBSP FRESH CHOPPED CORRIENDER
  23. MIX ALL WELL
  24. NIW HEAT OIL IB KADHAI AND FRY THE PAKODI
  25. COOK BOTH SIDE
  26. WHEN DONE LEFT OUT FROM HOT OIL
  27. NOW DIP THE POKODI IN WATER
  28. FOR TEMPTING, HEAT OIL IN PAN ADD 1 TSP MUSTARD SEEDS
  29. 1 TSP CUMIN SEEDS
  30. 1/2 CHOPPED ONION
  31. 4 GARLIC CLOVES NICELY CHOPPED
  32. STIR IT
  33. ADD 3 GREEN AND 2 KASHMIRI CHILLIES CUT IN HALF AND 10 TO 12 CURRY LEAVES
  34. NOW ADD 1/4 TSP HING
  35. STIR IT
  36. DRAIN ALL WATER FROM DIPPED PAKODI
  37. NOW ADD THIS PAKODI IN COOKING KADHI AND CONTINUE COOK KADHI FOR 3 TO 4 MINUTES
  38. WHEN KADHI COOK SWITCH OF GAS AND ADD TEMPTING OVER THIS
  39. COVER IT FOR LOCK THE FLAVOUR

Reviews (1)  

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Shikha Roy
Jul-03-2018
Shikha Roy   Jul-03-2018

Thanks for sharing this recipe.

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