Kadhi Pakoda




Ingredients

PAKODAS
Gram flour (besan) 1 cup
1/4th cup fenugreek leaves
Grated ginger 1/2 inch piece
1/2 teaspoon Carom seeds
1/2 Tea spoon Red chilli powder
1/2 Tea spoon turmeric powder.
A pinch asefoeiteda
1 Tablespoon Chopped coriander
Salt to taste
Oil to deep fry

OPTIONAL:
1/2 tea spoon coriander powder
1/4 tea spoon dry mango powder
2-3 cloves of garlic minced.

METHOD:

KADHI
Please have a look at the kadhi recipe at the following post.

https://delightfulvegetarianrecipes.com/kadhi-chickpea-flour-based-thick-gravy/

The additional step to the kadhi prepared in the above link is to add the fried pakodas.
PAKODA:
1. Take gram flour in a bowl.
2. Add coriander leaves, fenugreek leaves, ginger, garlic, carom seeds, chilli powder, turmeric powder, coriander powder, asefoeiteda salt, and mix well.
3. Add about one-fourth cup of water and mix well.


4. For deep frying, heat oil in a kadhai.
5. Drop small portions of the mixture into the hot oil and deep-fry till golden brown.

6. Add these pakodas to the Kadhi.

7. Cover the Kadhai having kadhi and let the pakodas be soaked in the kadhi for 5-10 minutes,
8. Garnish kadhi with coriander leaves and serve the punjabi kadhi pakoda with white rice or phulkas or methi parathas.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s