kadhi Pakoda Recipe / How to make simple kadhi Pakodi / Kadhi Dumplings Recipe
Hello friends.....
If you belong from Delhi, you must have heard the name of Kadhi. By the way, Kadhi is a very popular dish eaten in Punjab and North East, but now it's famous very much everywhere.
4- Now we will put the pan on medium heat for frying the pakodas and start dropping the batter into the hot oil. If you want, you can also prepare onion pakodas by adding onions to this solution. I have made gram flour pakodas here. I take handful of batter using my thumb and four finger and drop into hot oil,you may use a spoon.
5- After baking the pakodas from both the sides till it become golden brown, we will take out the from oil. Our pakodas are ready.
To make Kadhi
1- To make kadhi first of all heat 4 to 5 teaspoons of oil in a pan.
2- Now put half a teaspoon of fenugreek seeds, whole red chilies and half a teaspoon of cumin seeds in the hot oil and let them sizzle.
3- Now we'll add a pinch of asafetida and curry leaves.
4- We will put finely chopped onion, garlic and chili in the pan and fry it a little bit. Remember, we do not have to burn this spices.
5- Put the yogurt and gram flour solution in the pan and stir it continuously. If we do not stir it solution continuously, lumps becomes in Kadhi which does not look good at all.
6- Put 3 to 4 cups of water in the pan at the same time and stir continuously again.
7- Now we'll add salt and turmeric to the kadhi and mix it well while stirring. Keep stirring the kadhi until it comes to a nice boil.
8- After cooking the kadhi for about 10 to 15 minutes, kadhi is cooked, now we will turn off the stove.
For tempering
1-To make Tadka for Kadhi, firstly heat two to three teaspoons of ghee in a tadka pan on medium heat.
2- Once the ghee is hot, add a quarter teaspoon of cumin, celery and a pinch of asafoetida and allow it to sizzle.
3- Now add 4 to 5 chopped green chilies and one teaspoon of Kashmiri chilli powder in the pan and immediately close the flame and add this tempering to your kadhi.
Hello friends.....
If you belong from Delhi, you must have heard the name of Kadhi. By the way, Kadhi is a very popular dish eaten in Punjab and North East, but now it's famous very much everywhere.
Kadhi Pakoda is a dish that you can enjoy with rice or roti. People mostly go to dhabas to eat kadhi because the test of dhabas is very pleasing to them but don't worry, you can make the same kadhi like dhabas just follow my recipe.
Kadhi Pakoda is a smooth and flavorful solution made of gram flour and curd in which it is tempered with some spices to enhance the flavor. By the way, Kadhi is very popular in Punjab and North East, but the method of making it is different in every state, as the Kadhi made in Gujarat is slightly sweet and thin. A lot of vegetables are used in Sindhi Kadhi and it is a bit thick. Making Kadhi is simple but not as easy. To tell the truth, I also came to make kadhi in a very long time. I learned to make this kadhi after analyzing many kadhi recipes. When garlic and fenugreek seeds are tempered in Kadhi, it is known in the surrounding houses that Kadhi is made.
Its texture is creamy and very tasty. To make Kadhi, according to me, there are some important ingredients... The first curry leaves and fenugreek seeds are the most important ingredients to enhance its taste and secondly we have to use curd to make Kadhi, then we use sour and full fat curd.This increases the test of kadhi. To make kadhi, we first make pakodas. You can also make pakodas first to make you kadhi fast.To make the pakodas, make a thick consistency paste of gram flour and water keep the paste aside to take rest so that the pakodas become soft but never put the pakodas in the curry first, add the pakodas only after the kadhi is cooked well otherwise our pakoda will dissolve in kadhi. If you are making the pakoda a little harder than you can put the pakoda in the kadhi a little earlier, just to make the hard pakodas you should use a little less water and use a little more water to make the pakodas soft.
So let's start the recipe of kadhi pakoda.
PREPARATION TIME - 20 minutes
COOK TIME - 30 minutes
TOTAL TIME - 50 minutes
SERVINGS - 3
INGREDIENTS
Gram flour - 2 cups
Sour yogurt - 1 cup
Fenugreek seeds -1 tbs
Cumin seeds - 1 tbs
Asafetida - 1/2 tbs
Red chili powder - 1/2 tbs
Kashmiri Red chili powder - 1 tbs
Few curry leaves
Turmeric Powder - 1/2 tbs
Salt according to taste
Garlic - 5 to 6 cloves
Onine - 1 nos
Green chili - 3 to 4 nos
Ghee - 3 to 4 tbs
Oil
One handful fresh green coriander leaves
PREPARATION
1- Firstly, we will beat the curd well with the help of blender so that there is no lumps in the curd.
2- To make the pakodas, mix the gram flour with water and leave it for 10 to 12 minutes, which will make the pakodas soft. If you are in hurry and you can't leave it for rest, you can add one pinch of baking soda in it to make your pakodas soft.
3- If your curd is not sour, then add mango powder in curd and make a thin consistency liquid foam.
4- Finely chop garlic and green chilis.
5- Prepare a thin batter of gram flour and curd and keep it aside. it should not be so much thin or thick.
METHOD
To prepare Kadhi, we first prepare Pakodia.
1- To prepare pakoda, take a cup of gram flour in a bowl and add half a cup of water to it and mix it well.
Its texture is creamy and very tasty. To make Kadhi, according to me, there are some important ingredients... The first curry leaves and fenugreek seeds are the most important ingredients to enhance its taste and secondly we have to use curd to make Kadhi, then we use sour and full fat curd.This increases the test of kadhi. To make kadhi, we first make pakodas. You can also make pakodas first to make you kadhi fast.To make the pakodas, make a thick consistency paste of gram flour and water keep the paste aside to take rest so that the pakodas become soft but never put the pakodas in the curry first, add the pakodas only after the kadhi is cooked well otherwise our pakoda will dissolve in kadhi. If you are making the pakoda a little harder than you can put the pakoda in the kadhi a little earlier, just to make the hard pakodas you should use a little less water and use a little more water to make the pakodas soft.
So let's start the recipe of kadhi pakoda.
PREPARATION TIME - 20 minutes
COOK TIME - 30 minutes
TOTAL TIME - 50 minutes
SERVINGS - 3
INGREDIENTS
Gram flour - 2 cups
Sour yogurt - 1 cup
Fenugreek seeds -1 tbs
Cumin seeds - 1 tbs
Asafetida - 1/2 tbs
Red chili powder - 1/2 tbs
Kashmiri Red chili powder - 1 tbs
Few curry leaves
Turmeric Powder - 1/2 tbs
Salt according to taste
Garlic - 5 to 6 cloves
Onine - 1 nos
Green chili - 3 to 4 nos
Ghee - 3 to 4 tbs
Oil
One handful fresh green coriander leaves
PREPARATION
1- Firstly, we will beat the curd well with the help of blender so that there is no lumps in the curd.
2- To make the pakodas, mix the gram flour with water and leave it for 10 to 12 minutes, which will make the pakodas soft. If you are in hurry and you can't leave it for rest, you can add one pinch of baking soda in it to make your pakodas soft.
3- If your curd is not sour, then add mango powder in curd and make a thin consistency liquid foam.
4- Finely chop garlic and green chilis.
5- Prepare a thin batter of gram flour and curd and keep it aside. it should not be so much thin or thick.
METHOD
To prepare Kadhi, we first prepare Pakodia.
1- To prepare pakoda, take a cup of gram flour in a bowl and add half a cup of water to it and mix it well.
2- After mixing the gram flour and water well, leave it for at least 10 to 12 minutes.
3- We will add salt, turmeric and red chili powder to it and mix it again for 2 minutes.
4- Now we will put the pan on medium heat for frying the pakodas and start dropping the batter into the hot oil. If you want, you can also prepare onion pakodas by adding onions to this solution. I have made gram flour pakodas here. I take handful of batter using my thumb and four finger and drop into hot oil,you may use a spoon.
5- After baking the pakodas from both the sides till it become golden brown, we will take out the from oil. Our pakodas are ready.
To make Kadhi
1- To make kadhi first of all heat 4 to 5 teaspoons of oil in a pan.
2- Now put half a teaspoon of fenugreek seeds, whole red chilies and half a teaspoon of cumin seeds in the hot oil and let them sizzle.
3- Now we'll add a pinch of asafetida and curry leaves.
4- We will put finely chopped onion, garlic and chili in the pan and fry it a little bit. Remember, we do not have to burn this spices.
5- Put the yogurt and gram flour solution in the pan and stir it continuously. If we do not stir it solution continuously, lumps becomes in Kadhi which does not look good at all.
6- Put 3 to 4 cups of water in the pan at the same time and stir continuously again.
7- Now we'll add salt and turmeric to the kadhi and mix it well while stirring. Keep stirring the kadhi until it comes to a nice boil.
8- After cooking the kadhi for about 10 to 15 minutes, kadhi is cooked, now we will turn off the stove.
For tempering
1-To make Tadka for Kadhi, firstly heat two to three teaspoons of ghee in a tadka pan on medium heat.
2- Once the ghee is hot, add a quarter teaspoon of cumin, celery and a pinch of asafoetida and allow it to sizzle.
3- Now add 4 to 5 chopped green chilies and one teaspoon of Kashmiri chilli powder in the pan and immediately close the flame and add this tempering to your kadhi.
Now at this stage we will pour pakodas in the kadhi. Now kadhi is ready to serve.
Serve it hot by garnishing it with tadka and fresh green coriander leaves. you can injoy it with roti or hot steamed rice.
I hope you like my recipe. if you like recipe, don't forget to comment below and share with your friends.
Serve it hot by garnishing it with tadka and fresh green coriander leaves. you can injoy it with roti or hot steamed rice.
I hope you like my recipe. if you like recipe, don't forget to comment below and share with your friends.
Thank you..
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