कड़ी बनते वक़्त कभी नहीं होंगे परेशान अगर इन बातों का रखोगे ध्यान -Pakoda Kadi Recipe with Tips Tricks

yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: buttermilk

Low-fat yogurt reduces calories while maintaining creaminess.

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is nutritious, while all-purpose flour is more accessible.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: cumin powder

Ground cumin is easier to find and use.

fenugreek seeds

🥗Healthier: dried fenugreek leaves

💰Cheaper: spinach

Dried leaves provide flavor without the cost of seeds.

For making Kadi, mix 1/2 cup besan with 2 cups curd and 5 cups water until smooth.

Add 1 tsp haldi powder, 1/2 red chilli powder, 2 tbsp oil, a pinch of hing, 1 tsp mustard seeds, 1 tsp jeera, 1 tsp coriander seeds, curry leaves, 3 green chillies, 2 inch ginger, 1/2 tsp methi dana, and 1.5 tsp salt to the mixture; stir to combine.

Cook the mixture over medium heat until it comes to a boil, then reduce heat and simmer.

For making Pakoda, mix 1 cup besan, 1 tsp salt, 1/4 tsp haldi powder, 1/4 tsp ajwain, a pinch of hing, and 1/4 tsp baking soda in a bowl.

Gradually add 1/2 cup water to form a thick batter, then fold in 2-3 chopped green chillies and 1 inch ginger.

Heat oil for frying in a pan, drop spoonfuls of the batter into the hot oil, and fry until golden brown.

For making Tadka, heat 2 tbsp desi ghee, add a pinch of hing, 2 dried red chillies, curry leaves, and 1 tsp kashmiri red chilli powder; pour over the kadi before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens