Kadhi Pakora Recipe: A Classic Indian Combination of Tangy and Crispy
If you also want to eat Kadhi, then prepare Kadhi at home by adopting these tips and tricks, because in this way
Kadhi Pakora Recipe
Rice with Kadhi is a dish people from North India to South India like to eat.
In such a situation, if you also want to eat Kadhi, then prepare Kadhi at home by adopting these tips and tricks, because in this way.
Your Kadhi will become twice as tasty, and its taste will increase so much that once the person eats it, he will keep on eating it.
So, in such a situation, I know how to prepare Kadhi Pakora uniquely at home.
First of all, keep in mind how to prepare Kadhi Pakora
Whenever you make pakoras for Kadhi, then at that timeFirst, handling the amount of gram flour and water is essential.
First, keep whisking the gram flour well by adding water until bubbles start coming from the gram flour.
While whisking gram flour or anything else, the spoon should constantly be rotated in one direction.
To check whether the gram flour has swelled well, take water from a vessel and add a few drops of gram flour.
If the gram flour starts floating on the water, then understand that the gram flour has been whisked well.
If you still cannot make soft pakoras, then you can also add a pinch of baking soda to the gram flour.
Know about the method of making Kadhi
To make tasty pakora kadhi, try to use sour curd mostly. First, put curd in a big bowl, add 4-5 cups of water, and churn it well with the help of a churner.
When the curd becomes very thin, add gram flour, celery, turmeric, red chilli powder and salt as per taste and mix well.
If you want, you can also use sour buttermilk instead of curd. Now, take a big pan and heat it two tablespoons of oil.
Add fenugreek, cumin, and coriander when the oil becomes hot and let them crackle. After some time, add black pepper, dry red chilli and a pinch of asafoetida.
Keep in mind that the masala does not burn while frying. After this, add the curd mixture to the pan and boil it.
During this, keep stirring the curry in between. Cover the pan halfway and let the curry boil well for 20 to 25 minutes.
After this, cover the prepared curry and keep it aside. Now start preparing pakoras. For this, make a batter in a vessel by adding gram flour and water as required.
Add red chilli powder, carom seeds, curd turmeric, kasuri methi, green chilli, and green coriander to this batter and mix.
Finally, add salt as per taste. Then now, heat the oil in the pan. After heating the oil, add pakoras from the prepared mixture, deep fry them until golden brown, and take them out on a plate.
Now put the prepared pakoras in the curry and boil the curry for one more minute so that the pakoras absorb the curry well.
After this, take a tempering pan and add desi ghee to it. After the ghee melts, add dry red chillies, cumin seeds, and red chilli powder and let it crackle.
When the masala starts crackling, turn off the gas and spread the prepared tempering over the curry.
Finally, garnish with green coriander leaves and serve the pakora curry.