
Kadi Pakoda Recipe

40 min

2-3 People

15 min
Kadi Pakoda
Ingredients
1 bowl curd.
Salt to taste.
1 tsp. Turmeric.
3 tsp. Gram flour.
1/2 tsp. Red Chilli powder.
1 tsp. Ginger-Garlic paste.
Oil.
1 pinch of Cumin.
1 pinch Coriander seeds.
2 tsp. Chopped Garlic.
1 cup chopped Onions.
2-3 nos. dry red Chilli.
Handful Curry leaves.
1 tsp. Asafoetida.
For Pakoras-
Chopped Spinach.
Chopped Onions.
Salt to taste.
Chilli powder.
Gram flour.
Final tempering-
2 tsp. Ghee.
Handful Mustard seeds.
2 nos. dry red Chilli.
2 nos. slit Green Chilli.
Handful Curry leaves.
1 tsp. Asafoetida.
1/2 tsp. Red Chilli powder.
Method
- Take 1 bowl of curd and dilute it with a little water and whisk it.
- Then add some salt, some turmeric, some gram flour and, some red chili powder and whisk it nicely.
- Now add 1 tsp ginger-garlic paste to the mixture, a little water and again whisk. This should be a watery mixture.
- Now heat some oil in a cooking pot and add a pinch of cumin seeds, a pinch of coriander seeds, 2 tsp. chopped garlic, 1 cup finely chopped onion and 2-3 nos. of dry red chili. Sauté everything together.
- And then add a handful of curry leaves and 1 tsp. asafoetida and stir.
- Now pour the mixture of curd and gram flour into this and keep stirring and cover the pot with a lid and let it cook nicely on a mild flame.
- Then add some chopped spinach, chopped onions, salt to taste, a little red chili powder and gram flour and make a nice thick paste of it with water. Deep fry small balls of this paste and the cutlets (Pakoras) will be ready.
- Now take 2 tsp ghee in a fresh pan and heat it up and add a handful of Mustard seeds, 2 dried red chilies, some green chilies slit in half, a handful curry leaves, and some Asafoetida and 1/2 tsp. red chili powder. Let it cook.
- And pour this tempering on the Kadi.
- Now add the Pakodas into it and turn off the flame. Serve it hot in a nice bowl.