Kadi Pakora

Kadi Pakora

Kadi Pakora

Our very own Kadi Pakoda with an interesting twist by Chef Ajay Chopra. An amalgamation of taste from the recipes of both, restaurant as well as the home. Not so complicated and yummy to eat. Enjoy this new recipe.

For manchurian balls:
  • 1 bowl curd
  • salt to taste
  • 1 tsp. turmeric
  • 3 tsp. gram flour
  • 1/2 tsp. red chilli powder
  • 1 tsp. ginger-garlic paste
  • 1 tsp soya sauce
  • oil
  • 1 pinch of cumin
  • 1 pinch coriander seeds
  • 2 tsp. chopped garlic
  • 1 cup chopped onions
  • 2-3 nos. dry red chillies
  • handful curry leaves
  • 1 tsp. asafoetida
For pakodas:
  • chopped spinach
  • chopped onions
  • salt to taste
  • chilli powder
  • gram flour
For final tempering:
  • 2 tsp. ghee
  • handful mustard seeds
  • 2 nos. dry red chillies
  • 2 nos. slit green chillies
  • handful curry leaves
  • 1 tsp. asafoetida
  • 1/2 tsp. red chilli powder
Method:
  • Take 1 bowl of curd, dilute it with a little water and whisk it. Add salt, 1 tsp. turmeric, 3 tsp. gram flour, 1/2 tsp. red chilli powder and whisk it nicely. 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, a pinch of coriander seeds, 2 tsp. chopped garlic, 1 cup finely chopped onions and 2-3 nos. of dry red chillies. Sauté everything together. Add a handful curry leaves and 1 tsp. asafoetida and stir. Now pour the mixture of curd and gram flour into this. Keep stirring. Cover the pot with a lid and let it cook nicely on a mild flame.
  • Add chopped spinach, chopped onions, salt to taste, a little red chilli powder and gram flour. 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. Add a handful of mustard seeds, 2 nos. dry red chillies, 2 nos. slit green chillies, a handful curry leaves, 1 tsp. asafoetida and 1/2 tsp. red chilli powder. Let it cook. Pour this tempering on the kadi. Now add the pakodas into it and turn off the flame. Serve it hot in a nice bowl.