Kadi Pakoda

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Kadi Pakoda - An evening snack with tea

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Date Added:	March 23, 2009	Season:	Every Day
Category:	Snacks	Prep. Method:	Other
Calories:		Dish Type:	Vegetable
Serves:	5	Cuisine:	Indian
Prep. Time:	40 mins

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Kadi Pakoda - Ingredients:

For Pakoda (about 10 pakodas) -
Besan (chickpea flour) 5-6 tbps  
Red chilli powder 1 tsp 
Haldi Powder 1/2 tsp 
Salt to taste
Water to mix
Oil to deep fry.

For Kadi 
Besan (chickpea flour) 1.5 tbsp  
Plain Yogurt 3/4th Cup  
finely chopped onion 1 
Mustard seeds 1 tsp 
Fenugreek seeds 1/4th tsp 
Turmeric 1/4 tsp 
Red chilly powder 1/2 tsp 
Asafoetida a pinch 
Ginger (grated) 2 tsp 
Green chillies (slit lengthwise) 2
Curry leaves a few 
Kasturi methi 1/2 tsp 
Coriander leaves a few
Salt to taste
Cooking oil 1 tbsp

Kadi Pakoda - Directions:

Pakoda
Mix all of the above very well in a bowl with water as required.
Do not make the batter very thick or, the pakodas will remain hard even after adding to the kadi.
Let the batter stand for about 20 minutes.
Now heat oil in a frying pan and deep fry the pakodas in this hot oil and keep aside.
Kadhi
Whisk together yogurt and besan with a cup of water to get rid of lumps, if any.
Heat oil in a kadai, once it is warm, add mustard seeds.
When the seeds starts spluttering add fenugreek seeds, asafoetida and curry leaves.
Saute for a few seconds and add chopped onion, green chillies and ginger.
Saute till the ginger and onion turns golden brown.
Add red chilli powder, turmeric and salt and add the yogurt-besan mixture into it quickly and mix well.
If the curry is too thick than add more water as the kadi will thicken on cooking.
Let it simmer till it begins to boil and look yellow.
Make sure the kadi is close to done before adding the pakodas. Boiling too long after adding pakodas will cause them to break (specially if you managed to make them very soft). Also keep in mind that adding them too late will leave them dry.
Add pakodas and bring to a boil, simmer for a few more minutes.
Add kasturi methi and garnish with fresh coriander leaves.
Serve Hot with plane rice and roti.

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Comments

Added by:

mohan doss

Added on:

December 23, 2010

thank you very much your reciepe. it is very good.

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