Name: Quick and scrumptious Kadhi Pakore recipe by PV Iyers Kitchen at BetterButter
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 10
Ingredients: Kadhi; besan 1/3 cup; Thick curd 1 cup; 1 tablespoon oil; 1 tablespoon ghee; Salt to taste; 1/2 teaspoon red chilli powder; 15-20 Cloves of Garlic; 6 green chillies; 5-6 Curry Leaves; 1 teaspoon mustard seeds; 1 teaspoon fenugreek/methi seeds; 1/4 teaspoon turmeric powder; Pinch of hing; Pakora; 3/4 teaspoon Ajwain; 1/2 cup besan; Salt to taste; 1/2 teaspoon red chilli powder; A pinch of turmeric powder

ABOUT Quick and scrumptious Kadhi Pakore RECIPE

Kadhi pakora is a very well known dish in North Indian in many states including, Punjab, Rajasthan, Gujrat, UP, MP etc. Here I am sharing my the favourite and easy method of making it, which my Gujrati friend, Manisha Rajput has taught me. I love the aroma and simple flavours that make a very simple dish the most heavenly meal for me

Ingredients Serving: 10

Kadhi; besan 1/3 cup
Thick curd 1 cup
1 tablespoon oil
1 tablespoon ghee
Salt to taste
1/2 teaspoon red chilli powder
15-20 Cloves of Garlic
6 green chillies
5-6 Curry Leaves
1 teaspoon mustard seeds
1 teaspoon fenugreek/methi seeds
1/4 teaspoon turmeric powder
Pinch of hing
Pakora; 3/4 teaspoon Ajwain
1/2 cup besan
Salt to taste
1/2 teaspoon red chilli powder
A pinch of turmeric powder

Instructions

Kadhi; Grind curd and besan to a smooth batter
Crush green chilles and 10 garlic coarsely in a grinder and keep ready
Heat oil and ghee in a large kadhai. Add methi seeds
Then add curry leaves, chilli-garlic hing and mustard. Let the mustard seeds splutter. Then add remaining chopped garlic.
Add turmeric powder and immediately add the prepared batter and mix constantly
Add approximately 500 ml water and mix well, so that no lumps are formed. Let the kadhi simmer, cook and thicken.
Till the kadhi is simmering let's prepare the pakoras. Mix all the ingredients mentioned for pakora, except the oil. Add very little water, Mix well and prepare a semi thick batter.
Heat oil for frying. When the oil is medium hot add the besan in small portions and fry till golden brown
Remove on a plate. Pinch them a little so they soak the liquid in kadhi and become soft.
Fry all the pakoras and keep ready
Sprinkle chopped coriander leaves on the kadhi. Add the pakoras just before serving. Dip them in the hot kadhi
Serve with chapatis, paratha, kachori, samosa or best with plain steamed rice.

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