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Kadhi Pakora
Kadhi Pakora

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We hope you got benefit from reading it, now let’s go back to kadhi pakora recipe. To cook kadhi pakora you only need 31 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Kadhi Pakora:
  1. You need For batter
  2. Use 1 1/2 Cup Gram flour
  3. Prepare To taste salt
  4. You need 1/2 Tsp Turmeric powder
  5. Provide 1/2 Tsp Red chilli powder
  6. Take 1/2 Tsp Garam masala powder
  7. Use 1 pinch Baking Soda
  8. Use For Pakoras
  9. You need As needed Cooking Oil for shallow fry
  10. Get 2 Boiled Potatoes
  11. Get 1 Medium size chopped Onions
  12. Provide To taste Salt
  13. Take 1/2 Tsp Red chilli powder
  14. Take 1/4 Tsp Carom seeds
  15. Get For Kadhi
  16. You need 1 portion batter
  17. You need 1 1/2 Cup smooth curd
  18. Prepare 3 Cups Water
  19. Use 1/2 Cup Tamarind pulp paste
  20. Prepare For Tadka
  21. Get 3 Tbsp Cooking Oii
  22. Get 1 Tsp Cumin seeds
  23. Prepare 1 Tsp Fenugreek seeds
  24. You need 1 Tsp Mustard seeds
  25. Provide 1 Tsp Black seeds
  26. Provide 1 Tsp Carom seeds
  27. Provide 1/2 Tsp Asafoetida powder
  28. You need 1 Medium sized chopped Onions
  29. Use 2 Dry Kashmiri Red chillies
  30. Prepare 8-9 Curry leaves
  31. Prepare 1 Tsp Kashmiri Red chilli powder
Instructions to make Kadhi Pakora:
  1. Take Gram flour, add a salt with other dry ingredients for it's batter, mix it well and keep adding little little bit of water to make smooth batter with running consistency and batter should neither be thick nor thin, without lumps and once done just add pinch of baking soda, adding more may result pakora to break when cooking it with oil., Now give a final mix and keep the batter separately.
  2. For dry pakoras first mash the potatoes very fine, add chopped onions, include fresh coriander green leaves and dry hands completely to avoid cracking of Pakoras, then add salt, red chilli powder and carom seeds. Mix well the whole portion and from same make small round shape balls, I prefer round as they get easily coated and fried too.
  3. For kadhi gram flour made into two portions to which 1 Cup we may keep for coating pakoras, now taking 1/2 Cup batter mix it with plain flattened curd, salt as per taste, since color of kadhi to be yellow so add extra turmeric powder than used earlier, first add 2 cups of water, water used to flattened curd can be used too, mix well and add one more cup of water, keep stirring and leave spoon inside so that it cooks well and with spoon it doesn't touch the vessel bottom. Takes 30-45 minutes.
  4. Now remaining one portion of batter we coat it with pakoras and drop in heated oil for shallow frying in low medium flame, let pakora be unmoved first and once it's coated golden from bottom, toss it so that it's evenly coated from all sides, being onion potato it takes just few minutes to fry them.
  5. Once fried take them out and place in paper towel to drain out extra oil and keep them to be added in kadhi towards the end.
  6. Now we look at our kadhi and check if gram flour is cooked well, we can either taste it or it also give peculiar popping sound to determine it's cooked, only once it's cooked we add tamarind pulp water to add sourness in our kadhi, add pakoras gently and immerse in kadhi and serve in a bowl or plate.
  7. For tadka we heat the oil and add all ingredients of tadka (except for chilii powder and dry and curry leaves.) Now add chopped onion to cook for two minutes till it changes to light dark brown
  8. Once brown add 2 kashmiri dry red chillies broken into halves and add curry leaves for extra aroma, then switch off flame and now add red chili powder, the purpose of switching off flame prior adding is so that the Chilli powder doesn't burn and also gives a good colour to our kadhi.
  9. Now add tadka immediately to kadhi and spread the same and Delicious Kadhi Pakora is ready. Serve hot with steam rice or parathas.

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