Ingredients: besan, turmeric, chilli powder, ajwain, ginger garlic paste · 55 min cook time · 360kcal · $9.05
Ingredients
5tbsp besan, 0.5tsp turmeric, 1tsp chilli powder, 0.25tsp ajwain, 0.5tbsp ginger garlic paste, 1.5tsp salt, 1cup curd, 5cup water, 2tbsp oil, 0.5tsp methi, 2tsp cumin, 0.5tsp pepper, 1tsp coriander seeds, 2piece dried red chilli, 1pinch hing, 3piece onion, 3piece chilli, 1tsp ginger paste, 1tsp kasuri methi, 2tbsp coriander, 0.25tsp baking soda, 1tbsp ghee
Instructions
1. In a bowl, mix besan, turmeric, chilli powder, ajwain, ginger garlic paste, salt, and curd, then add water and whisk well.
2. In a pan, heat oil and temper with methi, cumin, pepper, crushed coriander seeds, dried red chilli, and hing.
3. Add sliced onion and chilli, and sauté until softened.
4. Pour in the besan curd mixture, stir continuously, bring to a boil, cover half, and simmer for 30 minutes.
5. Adjust consistency with water and boil for 2 minutes. Kadhi is ready.
6. In another bowl, prepare pakora mixture with roughly chopped onion, ginger paste, finely chopped chilli, ajwain, turmeric, kasuri methi, coriander, besan, salt, curd, and baking soda. Mix and squeeze well.
7. Shape into small balls with wet hands and deep fry in hot oil on medium flame until golden and crisp, then drain.
8. Dip onion pakora in prepared kadhi and simmer for 1 minute.
9. Prepare tempering with ghee, cumin, dried red chilli, and chilli powder, pour over kadhi, and mix well.