Kadi pakoda

Name: Kadi pakoda
Yield: 2 to 3 servings
Ingredients: 2 cups Gram flour (besan); 1 cup water; 1 tsp Carom seeds; 1 tsp Red chilli powder; 1 tsp garam masala powder; as per taste salt; as required meethi leaves; As required Oil for frying; 1 cup dahi/mattha; few curry leaves,; few red dry chillies; As required Black sarso seeds for tadka; 2 tsp sarso oil; 1 tsp haldi powder; pinch hing

Cooked 1 time

Shalini A. Singh @shalini_0809

#BCPT

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Ingredients

30 mins

2 to 3 servings

2 cups Gram flour (besan)
1 cup water
1 tsp Carom seeds
1 tsp Red chilli powder
1 tsp garam masala powder
as per taste salt
as required meethi leaves
As required Oil for frying
1 cup dahi/mattha
few curry leaves,
few red dry chillies
As required Black sarso seeds for tadka
2 tsp sarso oil
1 tsp haldi powder
pinch hing

Cooking Instructions

1

Take a bowl and add gram flour, finely chopped coriander, 2green chilli and little salt and make a thik batter of dropping consistency. Heat oil into kadai and fry the pakodas until brown. Fry them into small portions to avoid mess while frying. Keep thm aside to drain the oil.
2

Now take another bowl and mix curd with gram flour and add water to make a running batter without lumps. Add haldi powder dhaniya powder. Now heat a kadai n 2 tsp of oil,now add methi dana, hing, dry red chilli 2 and add the batter into the kadhai and stir well to avaid the lumps. Let the kadi boil nicely. Add salt as per your taste and let it boil. After 10 min boil add the pakodas into it and let it cook for another 5 to 10 mins.
3

Now heat up a small pan and add sarso oil and add rai dana and curry leaves. Let it crackle and add this tadka to the kadi pakoda. Enjoy with rice hot.