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Preparation Time : 30
Cook Time : 50
Total Time : 80
Besan 1 bowls
Sour Curd 1 bowls
Dhania Powder 1 tsp
Hing 1 tsp
Dry Red Chili,broken 2 nos
Red Chili Powder 1 tsp
Methi Dana or Fenugreek Seeds 1 tsp
Salt to taste 1 1/2 tbsp
Curry Leaves 5-7 nos
Jeera 1 tsp
For pakoras, take a bowl and put half of the besan in it.
Now add salt,half tspn red chili powder and half tspn hing to it.
Mix it by adding water to it.
See the batter should not be so runny.
Now heat the oil for frying and make pakoras of it by dropping 1 scoop of batter into the heated oil.
Deep fry them from both the sides.
When gets golden brown then remove them from the oil on absorbent paper.
Now pakoras are ready for the Kadhi.
Now we have to make Kadhi,so take a mixing bowl.
Now add besan,sour curd,salt, dhania powder and haldi powder to it.
Now blend it by adding water seeing the consistency of it.
See lumps did not occur in the batter.
Now add methi dana to it and mix it.
Now pour this batter into the heavy bottom pan and keep stirring it on higher flame.
We keep stirring the kadhi so that it does not get burnt from the bottom.
When it comes to first boil then leave it and lower the flame.
But keep stirring after every 4-5 mins continuously uptill 20-25 mins.
After 25 mins switch off the flame.
Put all the pakoras into it.
For tempering,take a small pan by adding ghee to it.
Heat it and add hing,jeera,broken red chili,curry leaves and red chili powder.
Now pour this tempering on the Kadhi.
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