Ingredients:
- Gram flour(basen) 1/2 cup
- Turmeric(haldi) ½ tsp
- Red chili powder 1 tsp
- Carom(ajwain) seeds ¼ tsp
- Ginger garlic paste ½ tbsp
- Salt 1 tsp
- Sour yogurt 1 cup
- Water 5 cups
- Oil 2 tbsp
- Fenugreek(methi) ½ tsp
- Cumin (zeera)1 tsp
- Pepper ½ tsp
- Onion (sliced) 1
- Chili (slit) 1
For Onion Pakora:
- Onion sliced 3
- Ginger paste 1 tsp
- Chilies chopped 2
- Crushed cumin(zeera) 1tsp
- Crushed coriander(dhnia) 1tsp
- Carom(ajwain) seeds ¼ tsp
- Turmeric(hldi) ¼ tsp
- Dried fenugreek(methi) 1 tsp
- Coriander (dhnia)(finely chopped) 2 tbsp
- Gram flour (basen)1 cup
- Salt ½ tsp
- Curd(dhi) 2 tbsp
- Baking soda ¼ tsp
- Oil for frying
For Tempering:
- Oil ¼ cup
- Cumin (zeera)1 tsp
- Dried red chili 4-5
- Onion sliced 1
Method:
For kadhi preparation:
Firstly, in a large bowl take 5 tbsp gram flour, ½ tsp turmeric, 1 tsp chili powder, ¼ tsp carom seeds, ½ tbsp ginger garlic paste, 1 tsp salt, and 1 cup curd.
Mix well forming a smooth paste. Now add 4 cups of water and mix well. Keep aside.
In a large Kadai heat 2 tbsp oil and add ½ tsp dried fenugreek, 1 tsp cumin,
Splutter the tempering. Now add 1 onion, chili, and sauté until onions soften.
Further, add prepared gram flour curd mixture and mix well. Keep stirring until the mixture comes to a boil.
Now half cover the Kadai and simmer for 30 minutes. Stir in between to prevent from burning. Onion pakora preparation: Mix all the ingredients of pakoras and. Deep fry in hot oil, keeping the flame on the medium.
Stir occasionally, until the pakora turns golden brown and crisp. Drop-in prepared onion pakora into the khadi. Simmer for a minute or until the pakora absorbs kadhi. Prepare the tempering by heating oil. Add1 tsp cumin, 1 dried red chili, onion. Pour the tempering over kadhi and add 2 tbsp coriander. Mix well.
Finally, enjoy kadhi pakora