Name: Kadhi Pakodi recipe by Uzma Khan at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: For Gravy, 2 cup curd; 10 to 12 garlic cloves; 1 inch ginger chopped; 1 tsp corriender powder; 1 tsp red chilli powder; 3/4 tsp turmeric powder; 1/2 tsp cumin powder; 1 and 1/2 tbsp chick pea flour; Salt as per taste; For Pakodi, 2 cup Chick pea flour; 3/4 tsp red chilli powder; 1/2 tsp salt; 1/2 tsp turmeric powder; 1/4 tsp soda; 1 chopped onion; 2 chopped green chillies; 1 tbsp fresh chopped corriender; For Tempting, 1 tsp mustard seeds; 1 tsp cumin seeds; 1/2 chopped onion; 4 chopped garlic cloves; 10 to 12 curry leaves; 3 green cut in half; 2 kashmiri mirch; 1/4 tsp hing; Oil for cooking,frying and for tempting

Ingredients Serving: 4

For Gravy, 2 cup curd
10 to 12 garlic cloves
1 inch ginger chopped
1 tsp corriender powder
1 tsp red chilli powder
3/4 tsp turmeric powder
1/2 tsp cumin powder
1 and 1/2 tbsp chick pea flour
Salt as per taste
For Pakodi, 2 cup Chick pea flour
3/4 tsp red chilli powder
1/2 tsp salt
1/2 tsp turmeric powder
1/4 tsp soda
1 chopped onion
2 chopped green chillies
1 tbsp fresh chopped corriender
For Tempting, 1 tsp mustard seeds
1 tsp cumin seeds
1/2 chopped onion
4 chopped garlic cloves
10 to 12 curry leaves
3 green cut in half
2 kashmiri mirch
1/4 tsp hing
Oil for cooking,frying and for tempting

Instructions

TAKE 10 TO 12 GARLIC CLOVES IN GRINDER
ADD 1 INCH GINGER CHOPPED
1 TSP CORRIENDER POWDER
1 TSP RED CHILLI POWDER
3/4 TSP TURMERIC POWDER
1/2 TSP CUMIN POWDER
ADD LITTLE AMOUNT OF WATER, GRIND IT AND MAKE PASTE
NOW ADD 1 AND1/2 TBSP CHICK PEA FLOUR
CLOSE THE LID AND AGAIN GRIND TO JUST MIX ALL MASALA AND CHICK PEA FLOUR NICELY
TAKE 2 CUP CURD IN COOKING POT AND WHISK WELL NO LUMPS REMANING
ADD CHICK PEA FLOUR AND GRIND MASALA MIXTURE
ADD SALT AS PER TASTE AND MIX WELL
ADD SOME WATER IN GRINDING JAR TO USE REMANING MASALA THEN ADD THIS WATER IN CURD MIXTURE
MIX ALL NICELY AND KEEP THE POT ON GAS AND CONTINUE STIR TO BOIL
ONCE BOIL COMES, KEEP FLAME LOW AND REST IT ON GAS TO COOK SLOWLY
FOR PAKODI, TAKE 2 CUP CHICK PEA FLOUR IN A MIXING BOWL
ADD 3/4 TSP RED CHILLI POWDER
1/2 TSP SALT OR ACCORDING TO TASTE
1/2 TSP TURMERIC POWDER
1/4 TSP OR LESS SODA AND ADD SOME WATER AND MIX, NO LUMPS REMANING
NOW PREPARE A THICK CONSISTENCY BETTER, COVER IT AND REST FOR 10 MINUTES
NOW ADD 1 NICELY CHOPPED ONION,2 GREEN CHILLIES AND 1 TBSP FRESH CHOPPED CORRIENDER
MIX ALL WELL
NIW HEAT OIL IB KADHAI AND FRY THE PAKODI
COOK BOTH SIDE
WHEN DONE LEFT OUT FROM HOT OIL
NOW DIP THE POKODI IN WATER
FOR TEMPTING, HEAT OIL IN PAN ADD 1 TSP MUSTARD SEEDS
1 TSP CUMIN SEEDS
1/2 CHOPPED ONION
4 GARLIC CLOVES NICELY CHOPPED
STIR IT
ADD 3 GREEN AND 2 KASHMIRI CHILLIES CUT IN HALF AND 10 TO 12 CURRY LEAVES
NOW ADD 1/4 TSP HING
STIR IT
DRAIN ALL WATER FROM DIPPED PAKODI
NOW ADD THIS PAKODI IN COOKING KADHI AND CONTINUE COOK KADHI FOR 3 TO 4 MINUTES
WHEN KADHI COOK SWITCH OF GAS AND ADD TEMPTING OVER THIS
COVER IT FOR LOCK THE FLAVOUR

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