RCI-SN.002.0010.001
Kadi pakora
Kadi pakora from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- besan (Gram flour)1 cup
- glasses buttermilk (a bit sour)2 unit
- onion1 small
- garlic1 piece
- inch of ginger1/4 unit
- kadi patta4-5 unit
- turmeric powder1 unit
- salt1 unit
- red chilis4 unit
- of asafoetida1 pinch
- black mustard1 unit
- oil for making pakoda1 unit
Method
1
Mix 1 cup besan (leave 1 spoon for kadi) with water,salt,turmeric powder and mix it for sometime so that mixture should just be like little less batter than cake mix.
2
Put oil in big pan and heat it.
3
Drop mixture in the pan with the help of round kind of spoon so that pakodas are round and fluffy.
4
Mix butter milk, 1 spoon besan, turmeric powder, asafoetida, salt and mix nicely so that there are no lumps.
5
Cut onion in small pieces.
6
Heat a little oil. Put mustard seeds, garlic, ginger, kadipatta then onion and fry it until a little reddish.
7
Now mix the buttermilk mixture and put it in the fried mixture. Keep it on medium flame and continue mixing it until it starts bubbling.
8
Put in the pakodas and lower the heat and keep for some time. Close the lid and switch off the flame.