Kadhi Pakoda

For Pakora

For Kadhi

For Tempering

Making Pakora

• Add besan (gram flour), finely chopped onion, finely chopped green chillies, baking soda, salt, red chili powder and chaat masala and mix well. Gradually add water to it and mix well in this way make a thick batter. 
• Heat oil in a wo and deep fry. To test if the oil is hot enough, put a small amount of batter in it, if it comes to the surface without changing its color, it means that the oil is hot.
• Take a spoonful of batter and carefully pour it in the oil to deep fry. Add 4 - 5 pakoras one by one to and fry on medium heat. Fry them till they become light brown. Remove them using a perforated spoon and transfer to a plate.
• Fry all the pakoras like this. These are half fry pakoras, we have to fry them once again. If you fry them whole in one move, it will give you the raw taste of besan in between.
• When all the pakoras fried once, then pour all the pakora again in hot oil and fry them again till they become golden brown and crisp.

Making Curry

• Beat the curd in a large bowl and sieve the besan and mix well with a beater or hand mixture. Ensure that there is no lump of besan in it. Add 1/2 cup of water, turmeric powder and salt and mix well. Keep it aside.
• Heat 1 tablespoon of ghee in a large pan. When the ghee becomes hot, add fenugreek seeds and cumin seeds. When it starts crackling, add grated ginger to it and fry it for about 20 - 30 seconds while stirring continuously.
• Add curd besan mixture and mix well. Cook it on medium flame for about 10 minutes until the raw smell of besan goes away from it, stirring occasionally.
• If you find that the curry is too thick, then add 1/2 cup of water and cook it again for 3-4 minutes, so that the curry gets the pouring consistency.

Tempering and Final Kadhi

• Heat 1 tbsp of ghee in the tempering pan. When it gets hot, add dry red Kashmiri chilli and red chilli powder and toss it a little. Turn off the gas and pour this tempering in the curry.
• Add the fried pakoras to the kadhi and mix well. Cook it for about 3 - 4 minutes.
• Turn off the heat and transfer the delicious kadhi pakora to the serving bowl. Garnish it with coriander leaves.
• Serve delicious kadhi pakora with rice or roti.