Ingredients: cup gram flour, 2 green chillies - finely chopped, 1 onion - finely chopped, 1 potato - finely chopped, 1/2 teaspoon celery, 1/2 teaspoon cooking soda, salt - to taste, water - mix ingredients For (as per use), oil - as per use, 500 gm curd - cracked, 3 teaspoon gram flour, 1/2 teaspoon turmeric powder, 1 green chilli - finely chopped, 1/2 inch ginger - grated, 2 Cup water -, salt - as per taste, 1 teaspoon ghee, 1/2 teaspoon mustard, 4 curry leaves, 1/2 teaspoon Kashmiri red chilli powder, 1 red chili powder, 1/4 teaspoon asafoetida, green coriander - Finely chopped, Vegetarian diet
Instructions: To make Kadhi Pakora, firstly put the oil on a low flame in a pan for the Pakora floor. While the oil is heating, add the pakoras ingredients to make pakoras in a pot. Now add a little water and make a thick batter. Once the oil is hot, pour small balls into the oil with the help of a spoon or your fingers. Fry the pakodras till they are cooked well. Make sure that the pakodas are cooked on a low flame till they turn brown. Now put the paper napkin in a plate and take out the pakodia in it. Keep it aside. To make Kadhi, beat the curd and gram flour together. Now add 2 cups of water to it so that there are no lumps in the solution. Now add all the spices, salt, grated ginger and mix. Put this solution in a tapli and start cooking on low heat. Stir the solution until it comes to a boil. When the batter starts boiling, reduce the heat and cook for about 20 minutes. Bitch kept moving between bitches. Now cook the pakoris for 5 more minutes and turn off the gas. Now prepare for tempering. Heat ghee in a tempering pot, add mustard seeds, curry leaves and dry red chillies and let it cook for 30 seconds. Now add asafoetida, red chili powder and mix and tie the gas. Pour this into the tadka kadhi from the upper and mix. Garnish with green coriander and serve hot. Serve kadhi pakoda with rice and kachumbar salad for dinner.