Difficulty: Medium | Prep Time: 15 mins | Cook Time: 45 mins| Yield: 4-5 Servings

For the Pakora

½ cup Besan
2 Green Chillies*
½ tsp Baking Powder
2 tsp Oil
Salt to taste


  1. Sieve the besan.
  2. Chop the green chillies.
  3. Mix the 2 tsp oil and the baking powder with besan.
  4. Add a little water and mix it with the besan well to get a smooth paste. The consistency should be very thick, but light enough so that you can make them drop into the oil with a spoon or your hands.
  5. Heat the oil for deep frying.
  6. Now drop about 1 tbsp of the besan mixture into the oil. Ideally use your hand so as to get round shapes. Makes about 12 pakoras.
  7. The pakoras would puff up a little. Fry till golden brown and take them out on an absorbent paper.
  8. Leave them aside.
For the Kadi

2 cups of Yogurt
½ cup Besan
½ tsp Coriander Powder
½ tsp Turmeric Powder
½ tsp Red Chillie Powder
½ tsp Cummin Seeds
¼ tsp Mustard Seeds
10-12 Curry Leaves
2 Green Chillies*
Pinch of Hing (Asefotida)
2 tbsp Oil
1 tsp Ghee
Salt to taste


  1. Sieve the besan.
  2. Chop the green chillies.
    In a bowl, mix the yogurt, coriander powder, turmeric powder and red chilllie powder.
  3. Beat them well.
  4. Heat the oil and the ghee.
  5. Add the mustard and cumin seeds. Let them splutter.
  6. Now add the curry leaves and green chillies. Saute for a few seconds.
  7. Add the hing.
  8. Now add the yogurt mixture and salt to taste.
  9. Add about 2½ cups of water and the pakoras.
  10. Let this come to a boil.
  11. Simmer and cook for about 10 mins.
  12. Check seasoning and remove from heat.
  13. Garnish with fresh coriander leaves.
  14. Serve hot with plain rice.
*You may vary the quantity according to your taste.

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