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Recipe: Make Kadhi Pakoda The Gujarati Way


Aug 17, 2015

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

easy

INGREDIENTS

    For Fulavada/Pakoda:
    · 1 cup Gram Flour
    · ½ a bunch Fenugreek Leaves
    · ½ tsp. Turmeric
    · ½ tsp. Red Chili Powder
    · ½ tsp. Garam Masala
    · ½ tsp. Eno
    · Water as required
    · Oil for deep frying
    · Salt to taste
    For the Kadhi:
    · 10 gm Gram Flour
    · 200 gm Yoghurt
    · 1 tbsp. Ghee/Oil
    · ½ tbsp. Chili-Ginger Paste
    · 7-8 Curry Leaves
    · 1 tbsp. Jaggery
    · ½ tsp. Cumin
    · 4-5 Cloves
    · 1 Cinnamon
    · Water as needed
    · Salt to taste
    · Coriander for garnishing

DIRECTIONS

Kadhi is inseparable from Gujarati cuisine. This time, Toral makes a curry out of popular Indian snack: Pakodas.

Method:

For Fulavada/Pakoda:

1. Mix all ingredients in a bowl and add water to make a thick batter.
2. Roll small balls from the batter and deep fry.

For the Kadhi:

1. Mix the yoghurt, gram flour and dry spices in a bowl. Add some water and beat it until it reaches an even, liquid consistency.
2. Heat the oil and cumin in a pan until it crackles.
3. Then pour the batter, salt and jaggery into the pan and let it boil for 4-5 minutes.

Add the Fulavadas/Pakodas into this Kadhi just 5 minutes before serving. Garnish with coriander.

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