Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes
Course: Main course | Servings: 2
Difficulty level: Easy
Ingredients
For the kadhi
- 44 g Besan
- 100 g Curd (dahi), preferably sour, whisked
- 0.5 g Turmeric / haldi
- 3 g Salt
For the tempering
- 12 ml Cow Ghee
- 0.1 g Asafoetida (Hing)
- 0.8 g Cumin seed / jeera, whole
- 0.6 g Rai / sarson / mustard seed, whole
- 0.3 g Fenugreek seed / Methi dana, whole
- 0.6 g Saunf, whole
- 0.4 g Carom seeds (ajwain), whole
- 2 g Dried chillies, powdered
For the pakori
- 32 g Besan
- 0.8 g Salt
- 0.8 g Dried chillies, powdered
- 150 ml Sunflower oil
To serve
- 4 g Coriander leaves, finely chopped
Instructions:
For the kadhi
- In a cooking pot, add curd, besan, turmeric and salt. Whisk until combined into a paste. Add 3 cups of water and mix well.
- Place the pot on medium heat, and bring to a boil, stirring frequently. Reduce flame to low and simmer for 20-25 minutes, stirring occasionally.
For the pakori
- In a small bowl, add besan, salt, red chilli powder and 2 tbsp of water. Whisk to aerate, adjusting besan / water to get a thick batter.
- Heat oil in a frying pan. Once hot, drop small balls of the batter into the oil. Allow pakoras to fry, stirring occasionally. Once cooked to a golden brown, remove pakoras from oil using a strainer / slotted spoon.Transfer cooked pakoras into the boiling kadhi.
For the tempering
- Heat ghee in a small tadka dish. Once hot, add the asafoetida, allow to cook for 5-7 seconds and add whole spices - cumin, mustard seeds, fenugreek seeds, fennel seeds and ajwain; and allow these to crackle. Add red chilli powder and turn off the heat.
To serve
- Transfer cooked kadhi to a serving bowl while hot. Top with fresh tadka and chopped coriander, Serve hot.
Nutrition (Per Serving)
Calories: 127 kcal | Protein: 5.2 g | Carbohydrates: 10.6 g | Fat: 6.9 g | Fiber: 0.5 g