1/2 cup - Plain yoghurt (tangy)
2 cup. - water
3 tbs - Gram flour
1/4 tsp. - Turmeric
1 tbs. - Jäggery (optional )
3-4. - kokam
Salt to taste
For Tempering:
1 tbs. - Ghee or oil
1/2 tsp. - Cumin seeds
1/4.tsp - Methi seeds
1/4 tsp. - Red chilli powder
2-3. - Cloves
1 inch. - Cinnamon stick
1/2 tsp. - Asafoetida
3 clove. - Garlic minced
1 - Green chilli
2. - Dry red chilli
Ingredients for Pakora:
1 - Small onion finely chopped
1. - Small potato finely chopped
1. - Green chilli finely chopped
1 tsp. - Dry fenugreek leaves( Kasuri methi)
1/4 tsp - Baking soda
1/4 tsp - Red chilli powder
1/4 tsp - Turmeric powder
4 tbs. - Gram flour
1 tbs. - Hot oil
Salt to taste
Water as required
Oil for frying
Procedure to make pakoras:
1. In a bowl mix all the ingredients for pakoras. Mix well to make medium consistency batter ( not to thick and not to runny).
2. In a deep pan take enough oil to fry. Heat the oil on medium high.
3. Now drop the pakora with spoon into the oil and fry it until golden brown.
4. Pakoras are ready. Keep it aside.
5. You can also enjoy it as it is with chutney or ketchup.
Procedure to make kadhi:
1. In a bowl add yoghurt and gram flour and mix well to make lump free batter. Now add water to make thin watery mixture.
2. Add turmeric, jaggery, kokam and salt to taste.
3. Keep this aside.
4. Take ghee in a pan on medium high heat.
5. Now add cumin seeds, when it crackle add asafoetida , methi seeds, cinnamon , clove, dry red chilli, green chilli and garlic. Sauté it for a minute.
6. Now add yoghurt and gram floor mixture in to the pan. Stir well and lower the flame.
7. Cook the kadhi mixture on low flame until it starts boiling.
8. Kadhi is ready keep it aside.
9. Add the pakoras just before serving and cook for another 10 mins.
10. Garnish it with some fresh chopped coriander leaves.
11. Your pakora kadhi is ready to serve..
Note: never add yogurt on very high heat, else yogurt will separate and form curdles.
No comments:
Post a Comment