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Ingredients for Pakoda Kadhi
Gram Flour - बेसन - 1 Cup (125 grams)
Curd - दही - 2 Cup
Oil - तेल - 1 tbsp
Cumin Seeds - जीरा - 1/2 tsp
Ginger - अदरक - 1 tsp, grated
Fenugreek Seeds - मेथी दाना - 1/4 tsp
Green Chilli - हरी मिर्च - 4
Turmeric Powder - हल्दी पाउडर - 1/2 tsp
Red Chilli - लाल मिर्च - 1/2 tsp, coarsely ground
Salt - नमक - a little less than 2 tsp
For Tadka:
Oil - तेल - 1 tbsp
Cumin Seeds - जीरा - 1/4 tsp
Asafoetida - हींग - 1/2 a pinch
Red Chilli - लाल मिर्च - 2
Curry Leaves - कड़ी पत्ता - 10 - 12
Kashmiri Red Chilli - कश्मीरी लाल मिर्च - 1/4 tsp
Process of mixtures for Kadhi and Pakora
Take ½ cup of gram flour out of 1 cup of gram flour and put it in a bowl. Then add some water to it and mix till the lumps are gone. Make a solution neither too thin nor too thick by adding a little water. In this way the batter for pakoras will be ready. Keep it covered for 20 minutes.
Put the remaining cup of gram flour and 2 cups of curd in the mixer jar and beat it. The batter for the kadhi will be ready.
Process of making Pakora
Stir the pakora batter continuously for 4-5 minutes with a spoon. Heat about 100 grams of oil in the pan, the oil should be medium hot and the flame should also be medium. When the oil is hot, reduce the flame to medium and pour the batter into the pan with the help of a spoon. Batter can also be poured by hand, give it a round shape and make small pakoras.
Now let them fry for some time after making the flame medium, then turn them and fry them till golden brown from both the sides. Remove them after frying, then make the rest in the same way. Pakoras will be ready.
Process of making Kadhi
Put 1 tbsp of oil in a pan and heat it. Put ½ tsp of cumin, 1 tsp of grated ginger, ¼ tsp of fenugreek seeds and 4 whole green chillies in hot oil. Now fry them lightly, remember not to fry too much, otherwise the color of the kadhi will turn dark. Now put the curry batter in the pan and add 4.5 cups of water to it.
Cook it while stirring continuously till it comes to a boil. While stirring, add ½ tsp of turmeric and ½ tsp of coarsely crushed red chilli. Cook on high flame stirring continuously till it comes to a boil. When it comes to a boil, stop stirring and add a little less than 2 tsp of salt or more pakoras as per taste.
Now reduce the flame to low-medium and cook with pakoras for 10-12 minutes while stirring it once in a while. When the time is up, the kadhi will be ready. Take it out in a vessel.
Process of making Tadka
Heat 1 tbsp of oil in a tadka pan. Put ¼ tsp of cumin, 1 pinch of asafoetida, 2 whole red chillies and 10-12 curry leaves in hot oil and turn off the flame. Then add 1 tsp of red chili powder and mix it, put this tadka in the curry and stir it lightly. The tadka pakora kadhi will be ready. Serve it with rice or roti or with stale poori and enjoy its taste.
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