Name: Finger Chillies Kadhi Pakora recipe by Zeenath Fathima at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 7
Ingredients: FOR KADHI- Curd 3 cups; Ginger garlic paste 1 tbsp; Onion thinly sliced 1; Salt to taste; Turmeric 1 tsp; curry leaves 1/4 cup; Finger Chillies 10-12; Red chilli powder 1 tsp; Water 2 cups; Gram flour 1 /4 cup; FOR PAKORAS- Gram flour 2 cups; Asafoetida 1/8 tsp; RED CHILLI POWDER 1 TBSP; Turmeric 1 tsp; Salt to taste; Coriander leaves finely chopped 1/2 cup; Buttermilk 1/2 cup; Cumin powder 1 tsp; coriander powder 1 tsp; Onions thinly sliced 3; Oil for frying 2-3 cups; FOR TEMPERING- Cumin seeds 1 tbsp; Dry red chillies 4; curry leaves 10; oil 2 tbsp

ABOUT Finger Chillies Kadhi Pakora RECIPE

A yummy recipe that is a common sight in most of the Indian homes. I have made a slight change to it by using Finger Chillies for both taste and crunch. The colour also looks so perfect as well as the tempering. Isn't it folks? The chillies have given it a lovely look and the aroma also is too awesome. Melt in mouth Pakoras make it an amazing side dish that can be relished with rice and rotis both. Happy Cooking Everyone!

Ingredients Serving: 7

FOR KADHI- Curd 3 cups
Ginger garlic paste 1 tbsp
Onion thinly sliced 1
Salt to taste
Turmeric 1 tsp
curry leaves 1/4 cup
Finger Chillies 10-12
Red chilli powder 1 tsp
Water 2 cups
Gram flour 1 /4 cup
FOR PAKORAS- Gram flour 2 cups
Asafoetida 1/8 tsp
RED CHILLI POWDER 1 TBSP
Turmeric 1 tsp
Salt to taste
Coriander leaves finely chopped 1/2 cup
Buttermilk 1/2 cup
Cumin powder 1 tsp
coriander powder 1 tsp
Onions thinly sliced 3
Oil for frying 2-3 cups
FOR TEMPERING- Cumin seeds 1 tbsp
Dry red chillies 4
curry leaves 10
oil 2 tbsp

Instructions

Beat curd well along with water.
Add in all the rest of the ingredients listed under it's preparation too.
Mix well and cook on a low flame at first for 10-12 minutes
Meanwhile make a semi thick batter for the Pakoras using all the ingredients mentioned.
Keep aside for half an hour.
Allow the Kadhi to cook on a high heat until it thickens.
Alongside deep fry Pakoras dropping them in hot oil on a medium high heat until golden brown and done.
Add them to the hot Kadhi and allow to simmer for 5 more minutes.
Add hot tempering to the Kadhi as a final step of it's preparation.

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