Kadhi Pakora Recipe

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Preparation time
10 mins
Cooking time
80 mins
Difficulty
moderate
Serves
5 people
Meal course
Supper
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INGREDIENTS

4 Cup
Yogurt
1 Cup
Gram Flour
1 Table Spoon
Turmeric
1 Table Spoon
Red chili powder
1 As Required
Salt | نمک حسب ذائقہ
1 Table Spoon
Garam masala
6 Cup
Water
1 Cup
Oil
1 Table Spoon
Asafetida
2 Table Spoon
Cumin Seeds
6 Pieces
Whole Eed Chilies
1 HEADING
FOR TEMPERING
1 Table Spoon
Clarified butter
1 Table Spoon
Chili powder
1 HEADING
FOR THE PAKORA
1 Cup
Gram Flour
1 Table Spoon
Salt
1 Cup
Oil
Kadhi Pakora Recipe

Kadhi recipe is a Hyderabdi Style of making Dahi or Lassi ki kadhi which is made by using dahi/yogurt or Lassi and mixing chick pea flour (Besan) into it.
Primarily two ingredients are involved in Kadhi Pakora which are Dahi and Besan and no Kadhi is complete without these two key ingredients.

Video Recipe in Urdu and Hindi

Kadhi Recipe Ingredients

FOR TEMPERING

FOR THE PAKORA

Kadhi Recipe Cooking Method

  1. Mix the chickpea flour (Basen), salt,turmeric, chilli powder and garam masala.
  2. Add Yogurt / Lassi gradually to this mixture to form a smooth paste, and then add the water. (Don’t add water if you are using Lassi)
  3. Heat the oil in a large pan; add the asafetida, cumin seeds and the whole red chilies.
  4. When the cumin seeds begin to splutter, add the flour and yogurt mixture and bring to a boil.
  5. Bubble it over a low heat till it thickens a bit.
    FOR THE PAKORA
  6. Mix the ingredients listed above into a smooth batter with enough water to form a thick dropping consistency.
  7. Let the batter rest for at least 15 minutes.
  8. In a frying pan, heat 1/2 cup of oil.
  9. Beat the pakora mixture till light and fluffy and add teaspoonfuls of the mixture.
  10. Reduce heat to medium and fry the pakora.
  11. When the pakora fluff up, and the base becomes golden-brown, turn them over and brown on the other side.
  12. Scoop out the pakora from the oil and drop them into a Kadhi. Repeat this procedure with the rest of the mixture.
  13. Transfer the hot Kadhi into a serving dish.
  14. Heat the clarified butter, add the chilli powder and pour over the kadhi immediately to garnish.

COOKING METHOD

  1. Mix the chickpea flour (Basen), salt,turmeric, chilli powder and garam masala.
  2. Add Yogurt / Lassi gradually to this mixture to form a smooth paste, and then add the water. (Don’t add water if you are using Lassi)
  3. Heat the oil in a large pan; add the asafetida, cumin seeds and the whole red chilies.
  4. When the cumin seeds begin to splutter, add the flour and yogurt mixture and bring to a boil.
  5. Bubble it over a low heat till it thickens a bit.
  6. FOR THE PAKORA
  7. Mix the ingredients listed above into a smooth batter with enough water to form a thick dropping consistency.
  8. Let the batter rest for at least 15 minutes.
  9. In a frying pan, heat 1/2 cup of oil.
  10. Beat the pakora mixture till light and fluffy and add teaspoonfuls of the mixture.
  11. Reduce heat to medium and fry the pakora.
  12. When the pakora fluff up, and the base becomes golden-brown, turn them over and brown on the other side.
  13. Scoop out the pakora from the oil and drop them into a Kadhi. Repeat this procedure with the rest of the mixture.
  14. Transfer the hot Kadhi into a serving dish.
  15. Heat the clarified butter, add the chilli powder and pour over the kadhi immediately to garnish.

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