No Fry Dapka Kadhi Pakora
Serving - 9
INGREDIENTS
(Kadhi mixture )
Curd - 300 grams
Gram flour - 40 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1/2 teaspoon
Water - 800 milliliters
(Kadhi pakora batter )
Gram flour - 180 grams
Curd - 50 grams
Carom seeds - 1/4 teaspoon
Asafoetida - 1/8 teaspoon
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Baking soda - 1/2 teaspoon
Oil - 1 teaspoon
Coriander - 1 tablespoon
Water - 100 millilters
(For tempering )
Desi ghee - 2 tablespoon
Fenugreek seeds - 1/4 teaspoon
Dry red chili - 5
Asafoetida - 1/4 teaspoon
Ginger - 1 teaspoon
Coriander seeds - 1 tablespoon
Curry leaves - 15
PREPARATION
- Take a mixing bowl, add 300 grams curd, 40 grams gram flour, 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric, 800 millilitres water and mix it well.
- In another bowl, add 180 grams gram flour, 50 grams curd, 1/4 teaspoon carom seeds, 1/8 teaspoon asafoetida, 1/2 teaspoon salt, 1/2 teaspoon red chilli, 1/2 teaspoon baking soda, 1 teaspoon oil, 1 tablespoon coriander and 100 millilters water slowly .
- Stir with a whisk to create a smooth batter without any lumps.
- Now, In a wok add prepared kadhi mixture stir and cook it on medium-high heat.
- Then, with a help of a spoon, add prepared kadhi pakora batter in the kadhi mixture simultaneously.
- Cover the lid and let it cook on a medium heat for 10-15 minutes.
- After a while, remove the lid and mix it well.
- Remove the wok from heat.
- To make the temper, take a pan and heat 2 tablespoon desi ghee, 1/4 teaspoon fenugreek seeds, stir once then add 5 dry red chili, 1/4 teaspoon asafoetida mix it and cook for few seconds.
- Then ,add 1 teaspoon ginger, 1 tablespoon coriander seeds, mix it with other ingredients then add 15 curry leaves and let them splutter .
- Mix and remove from the heat and immediately pour this tempering mixture on the prepared kadhi.
- Stir well and cook it for a while.
- Serve hot with cooked rice.
