-2 medium-sized potatoes, chopped
-1 onion, chopped
-1 cup besan
-1-2 green chillies, finely chopped
-1/2 inch ginger, chopped
-1/2 teaspoon red chilli powder
-1/4 teaspoon baking powder
- Salt to taste
-1/2 cup of water
- Oil for frying
For the Kadi
-1/2 kg curd
-3/4 cup besan
-2 cups of water
-3-4 dried red chillies
-1/2 tsp fenugreek seeds
-1 tsp chilli powder
-1 tsp turmeric powder
-2 tbsp curry leaves
-1 onion, sliced
-5-6 garlic cloves, chopped
-1/4 tsp hing
-2 tablespoon fresh coriander leaves, chopped
-2 tbsp oil
- In a bowl, combine besan (gram flour) with chopped potatoes, onions, green chillies, ginger, red chilli powder, baking powder, and water to make a thick batter.
- Heat oil in a wok. Put the batter in small quantities and fry until it turns golden and crispy. Keep the pakodas aside.
- Heat 2 tbsp oil in a separate pan. Add some curry leaves, red chillies, and fenugreek seeds. Sauté for a few seconds.
- Add garlic and onions, cook for a minute.
- Add all the dry spices and cook for a minute.
- Take curd and churn it until smooth. Then, add besan (gram flour) to the curd and whisk it well to ensure it is thoroughly combined.
- Add water and make a smooth mixture with no lumps.
- Add the curd mixture into the pan and cook on low heat for 15 minutes.
- Add pakodas and cook for another 10 minutes.
- Garnish with coriander leaves. Serve hot with boiled rice.
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