Kadi Pakoda Recipe

• 1 Cup Besan
• 2 cups Curd
• ¾ tsp Red Chili Powder
• 1/3 tsp Mango Powder (Amchoor)
• ½ tsp Garam Masala
• ¼ tsp Mustard Seeds
• 1/3 tsp Fenugreek Seeds (Methi Seeds)
• ¼ tsp Carom Seeds (Ajwain)
• ¼ tsp Cumin Seeds
• ¼ tsp Cinnamon
• 4 Dry Red Chilies
• 10 to 15 Curry Leaves
• 2 Cloves Crushed
• 2 Onions
• 2 Green Chilies (chopped)
• 2 Ginger
• 5 Garlic (Pods)
• Oil
• 2 liter Water
• 1 tbsp Coriander Leaves (Chopped)
• For Pakodas:
• 2 Cups Gram Flour (Besan)
• ¼ tsp Red Chili Powder
• ¼ tsp Garam Masala
• ¾ Cup Water (approx)
• Salt to taste

• Take besan in a bowl, mix curd and make a smooth paste. Add ½ liter water.
• Heat 1 tbsp of oil in a pan and add cumin seeds, mustard seeds, ajwain, dry whole red chilies, curry leaves, cinnamon powder and crushed clove. Mix well.
• Add grated ginger, garlic, chopped onions. Cook till onion the they turn pink in color.
• Add salt, red chili powder, garam masala, Amchoor, chopped green chilies. Mix well.
• Add besan and curd mixture.
• Add 1 ½ liter, water simultaneously.
• Let it cook on high flame for 5min then low the flame and cook for 45 min.
• When, the curry becomes thick switch off the gas.
• For Pakora
• Mix besan, salt, red chili powder, garam masala in a bowl with water and make a smooth paste.
• Beat the mixture for about 5min.
• Heat oil in a pan and Make small balls (round shape) of besan mixture and deep fry in oil.
• Fry till they become golden brown in color.
• Add pakodas in kadi gravy and cook on low flame for about 5min.
• Add chopped coriander leaves