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Preparation Time : 5
Cook Time : 20
Total Time : 25
For pakoras: Gram flour (besan)-1 cup
Kasoori methi- 1tbsp
Ginger grated- 1/2"piece
Carom seeds (ajwain) -1/2 tsp
Red chilli powder- 1/2 teaspoon
Chopped green chillies- 1-2
Coriander powder- ½ tsp
Garam masala powder- ½ tsp
Chaat masala - ½ tsp
Salt 1 tsp or to taste
Oil 2 cups to deep fry
FOR KADHI --Sour Yogurt -2 cups
Gram flour (besan) -1/2 cup
Turmeric powder- 1 tsp
Coriander powder-1 tsp
Red chilli powder -1 tsp
Garam masala powder- 1 tsp
Salt 1/2 tsp or to taste
Oil/ ghee- 2 tbsp
Fenugreek seeds (methi dana) -½ tsp
Cumin seeds - ½ tsp
Mustard seeds( Rai) -½ tsp
Dried red chillies broken- 1-2
Ginger chopped- 2 tsp
Pakora- For the pakore, take all the ingredients in a bowl and mix. Add about one-fourth cup of water and mix well. Heat sufficient oil in a wok.
Drop small portions of the mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper and set aside.
Kadhi-For the kadhi, whisk the yogurt well. Add the gram flour and whisk thoroughly till smooth.
If the curd is not sour then add 1 tbsp of lemon juice to curd and leave outside for an hour).
Add turmeric powder, salt, coriander powder, chilli powder and 4 cups of water and mix well. Heat the oil in a heavy bottomed deep kadai.
Add the fenugreek seeds, cumin seeds and mustard seeds. Let them crackle.
Add the ginger and sauté for a minute. Stir in the yogurt mixture, bring to a boil and cook on low heat for about 25-30 minutes, stirring occasionally.
Now add fried pakoras and cook on low heat for another fifteen minutes. Just before serving temper it with tadka(ghee, crushed coriander seeds, cumin, mustard seeds - ¼th tsp each & whole red chillies- optional).
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