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5 November, 2016

Kadi Pakora

Posted in : Dinner Recipes, Lunch Recipes, North Indian on by : Pooja Kinger

For Kadi Pakora –

Ingredients –

For Kadi

  1. Sour curd – 2 ½Cups
  2. Besan – ½ Cup
  3. Red Chili – 2 flakes (whole)
  4. Jeera – 1 tsp
  5. Curry leaves – 10-15
  6. Hing – ½ tsp
  7. Methi dana – ¼ tsp
  8. Water – according to need
  9. Turmeric – ½ tsp
  10. Red Chili Powder – ½ tsp
  11. Onion – 2 long sliced
  12. Coriander Powder – ½ tsp
  13. Garam Masala – ½ tsp
  14. Salt – according to taste
  15. Black salt – ¼ tsp
  16. Ginger and garlic paste – ½ tsp
  17. Green Chili – ½ tsp (chopped)
  18. Coriander leaves – ½ Cup (washed and chopped)
  19. Oil – 2-3 tsp

For Pakora –

  1. Besan – 7-8 tsp
  2. Onion – 1 (finely chopped)
  3. Green chili – 1 (finely chopped)
  4. Red Chili Powder – ¼ tsp
  5. Salt – according to taste
  6. Garam Masala – ¼ tsp
  7. Coriander leaves – ¼ cup (finely chopped)
  8. Baking Powder – a pinch
  9. Oil – for frying
  10. Water – according to need

Method –

Mix all the ingredients we have taken for pakora except oil for frying. Use little-little water in between while mixing the ingredients. Once the mixture is smooth, leave it aside for some time. Now put some oil in a kadai to get heated. Once it get heated, take small parts of the mixture in a spoon and start frying it. You can fry 6-8 pakora at a time (according to the size of your kadai). When the pakoras in the kadai are golden brown, drain them from oil and repeat the same steps again for the left batter.

Now keep the pakoras aside and get start with the method of Kadhi. In a separate bowl, beat the curd properly and add besan in to it. Mix it well so that there should not be any lumps in to it. After mixing, you can add Salt, black salt, red chili powder, turmeric, garam masala and again mix it well.

Now heat some oil in to a kadai and add Jeera, green chili, Curry leaves, Red chili flakes, hing, methi dana, ginger garlic paste in to the heated oil. Once it start to crackle add the onions in to it. Stir it continuously until onions become golden brown. Now you can add the curd and besan mixture to tadka and stir it well. You can add 4-5 cups of water in to curd batter (or according to the consistency you want to keep for kadi). Leave it for some time bring it to boil and continue to cook it for 15 minutes on low flame. Stir in between.

When you see the kadi is cooked, switch off the gas and add pakoras to the kadi and garnish it with chopped coriander leaves.

Serving Tip –

Serve Kadi pakora hot with white rice or steamed rice.


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