Kadhi Pakoda

Looking Gorgeousss… Yess..!!
Makeover of a routine Recipe with
a vibrant exterior…

Hi friends, this is my experimental preparation with some Healthy ingredients and I’m very happy as all of my family members are loving this fusion because of it’s delightful taste n colourful new looks…
I hope you will also like this beautiful Platter…😘💝👌

●Ingredients :-

1. Curd – 1 cup fresh
2 . Besan – 1 and 1/2 cup
3 . Beetroot paste – 1 tbsp(paste after blanched)
4 . Spinach purée – 1 tbsp( puree after blanched)
5 . Haldi pwd – 1tsp
6 . Lal mirch pwd – 1/2 tsp
7 . Garam masala – 1 tsp
8 . Ginger , garlic paste – 1 tsp (optional)
9 . Salt to taste
10 . Sugar – 1/2 tsp optional
10 . Curry patta – few
11 . Oil – as required for the cooking

●For Tadaka :-
Hing, jeera, methi, mustard seeds , whole lal mirch and few whole dhaniya seeds & curry patta etc.

●For colourful pakodi :-

1. For red colour , make the paste of a boiled beetroot without adding water . keep it aside.

2. For Green colour, make the puree of blanched spinach without adding water . keep it aside.

3 . Separate the 1 cup besan into three equal parts and make a thick paste with adding in 1- red paste , 2 – green puree and 3 – Haldi pwd by following the instructions given below.

4. I prefer plain Besan pakodis in my Kadhi so I don’t use onions , if you like onion pakodi then go for it..

● Method :-

1 . For Pakodi – prepare a batter of 1 cup Besan , some ajwain, a pinch of mirch pwd n salt with required water in a droppin consistency,wisk until it becomes light n fluffy..

2 . Now, deep fry pakodi nice golden , keep them aside .

3 . For Kadhi – in a larg bowl take remaining Besan and curd , mix both well and add about 2 large cups of water in it and make a very thin batter.. without any lump.

4 . Now, heat some oil in a wok , put tadka in the oil , splatter it ..

5 . Add GG paste alongwith dry masalas ,cook a while and pour this thin batter in the wok..

6 . Keep stirring continously to avoid splitting the kadhi batter..cook (boil) it on low medium flame around 15 – 20 mnt..

7 . After that, it becomes slightly thick.. simmer the flame ..

8 . Put all pakodis slowly in kadhi , cook for 2 mnt and tum off the flame..

9 . Cover it for a couple of minutes and it’s done..

Now you find fluffy & puffy pakodi diped in a velvety , thick n yumm Kadhi…

*My suggestion :-

If you like more spicy then heat a tbsp of ghee fry some jeera , red chilli pwd and pour it on the top of the prepared Kadhi , Its red colour and aromatic flavour is enough to create temptetion .

Now the cooking part is completed and your Kadhi-Pakoda is ready to serve .

It is so delicious and tastes heavenly with Rice combo…you can also enjoy it with Roti , Nan or Parathas..!!
#Seema26