Name: shahi kadhi/nuts pakodi kadhi recipe by payal jain at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: For kadhi:; 2 cups curd; 2.5 cups water; 2 tbsp besan/gram flour; Salt to taste; 1/2 tsp red chili powder; 1/4 tsp turmeric powder; 1/2 tsp coriander powder; 2 tsp oil; 1/4 tsp mustard seeds; 1/4 tsp cumin seeds; 1/4 tsp Fenugreek seeds; 4-5 cloves; 1 bayleaf; 4-5 Curry Leaves; 1/4 Tsp Asafoetida; for pakodi:; 2 tbsp chopped mixed nuts (cashews, almonds and raisins); 5 tbsp besan/gram flour; Salt; 1/4 tsp red chili powder; 1/4 tsp garam masala powder; 1/4 tsp sugar; 1 tsp oil; Water as required; Oil for frying; For Tadka:; 1 tsp ghee; 1 bayleaf; Pinch of Asafoetida

Ingredients Serving: 6

For kadhi:
2 cups curd
2.5 cups water
2 tbsp besan/gram flour
Salt to taste
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
2 tsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp Fenugreek seeds
4-5 cloves
1 bayleaf
4-5 Curry Leaves
1/4 Tsp Asafoetida
for pakodi:
2 tbsp chopped mixed nuts (cashews, almonds and raisins)
5 tbsp besan/gram flour
Salt
1/4 tsp red chili powder
1/4 tsp garam masala powder
1/4 tsp sugar
1 tsp oil
Water as required
Oil for frying
For Tadka:
1 tsp ghee
1 bayleaf
Pinch of Asafoetida
Pinch of Red chili powder
1 tsp chopped almonds

Instructions

for pakodi:
firstly, take mixed nuts in a bowl
add besan, salt, red chili powder, garam masala powder and sugar
now add water and make a thick batter
add 1 tsp oil and mix well
make small balls and deep fry the pakodis
once turned golden brown, drain and keep aside
for kadhi:
firstly, in a large mixing bowl take curd and besan
add turmeric powder, salt, red chili powder, coriander powder and mix it properly
add water, whisk and keep aside
heat oil in a pan and temper mustard, fenugreek seeds, bayleaf, cloves, curry leaves and asafoetida
now add prepared curd-besan mixture and stir well
bring the kadhi to boil, stirring continuously
after the kadhi has come to a boil, lower the flame and simmer the kadhi for more 10 minutes
now add pakodis, stir gently and cook for more 1-2 minutes
transfer the prepared kadhi into a serving bowl
tempering:
heat ghee in a small pan, when ghee is medium hot enough switch off the flame
add bayleaf, asafoetida, red chili powder and chopped almonds
immediately pout it over the prepared kadhi and serve hot with steamed rice

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