KADHI PAKODA RECIPE

INGREDIENTS

FOR ONION PAKODA / PAKODA:

  • ½ ONION, THINLY SLICED

  • ½ TSP KASHMIRI CHILLI POWDER

  • PINCH OF TURMERIC POWDER

  • SALT TO TASTE

  • 1 GREEN CHILLI, FINELY CHOPPED

  • ¼ CUP BESAN / GRAM FLOUR / CHICKPEA FLOUR

  • 2 TBSP WATER

  • OIL FOR DEEP FRYING

FOR BESAN - CURD MIXTURE:

  • 1 CUP THICK CURD / YOGURT, SOUR

  • ¼ CUP BESAN / GRAM FLOUR / CHICKPEA FLOUR

  • PINCH OF TURMERIC POWDER

  • ¾ TSP KASHMIRI CHILLI POWDER

  • ½ TSP GINGER-GARLIC PASTE

  • SALT TO TASTE

  • 1 - 1½ CUP WATER

OTHER INGREDIENTS:

  • 3 TBSP OIL

  • ¾ TSP MUSTARD SEEDS

  • ½ TSP CUMIN SEEDS / JEERA

  • 5-6 METHI SEEDS / FENUGREEK SEEDS

  • ½ TSP CORIANDER SEEDS, CRUSHED

  • 1 DRIED RED CHILLI

  • 1 INCH CINNAMON STICK

  • FEW CURRY LEAVES

  • ½ ONION, FINELY CHOPPED

  • ½ TSP GINGER-GARLIC PASTE

  • FEW CORIANDER LEAVES, FINELY CHOPPED

INSTRUCTIONS

ONION PAKODA RECIPE:


1. FIRSTLY, TAKE SLICED ONIONS, CHILLI POWDER, TURMERIC POWDER, SALT AND GREEN CHILLI.


2. ALSO ADD BESAN AND MAKE A DOUGH KINDA BATTER.


3. FURTHERMORE, MAKE SMALL BALLS AND DEEP FRY THE PAKODAS.


4. FINALLY, ONCE TURNED GOLDEN BROWN, DRAIN AND KEEP ASIDE.

BESAN-CURD MIXTURE RECIPE:


1. FIRSTLY, IN A LARGE MIXING BOWL, TAKE CURD AND BESAN.


2. ALSO ADD TURMERIC, CHILLI POWDER, GINGER-GARLIC PASTE AND SALT. MIX IT PROPERLY


3. FURTHER ADD 1 CUP OF WATER, WHISK AND KEEP ASIDE.

KADHI PAKODA RECIPE:


1. FIRSTLY TAKE OIL, AND TEMPER MUSTARD, JEERA, METHI, CORIANDER SEEDS, RED CHILLI, CINNAMON, CURRY LEAVES.


2. ADD FINELY CHOPPED ONIONS AND GINGER-GARLIC PASTE.


3. NOW ADD PREPARED BESAN-CURD MIXTURE AND MIX FOR 15 MINS.

4. LATER, THE MIXTURE WILL START TO THICKEN.


5. FINALLY, TOP WITH ONION PAKODAS, CORIANDER LEAVES AND SERVE.

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