Kadhi Chawal

Name: Kadhi Chawal
Ingredients: For kadhi; 4 cup curd; 2 tbsp Besan; 1/4 tsp turmeric powder (haldi); to taste Salt; 1/2 tsp dhaniya powder; 1/2 tsp deggi mirch(chilli powder); 1/2 tsp cumin seeds; 1/4 tsp fenugreek seeds (methi); 4-6 curry leaves; 1/2 tsp garam masala; 2-3 red chilli (sabut); Pinch hing; For pakodas; 1 cup besan; 1 tsp kesuri methi; 1-2 onion finely chopped; Pinch haldi; Pinch baking soda; 1/2 tsp green chilli paste; to taste Salt; leaves Coriander; 1/4 tsp fennel seeds; Oil for deep frying

Cooked 2 times

Rinku Aggarwal Goel @cook_12133550

#Mothersday

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For kadhi
4 cup curd
2 tbsp Besan
1/4 tsp turmeric powder (haldi)
to taste Salt
1/2 tsp dhaniya powder
1/2 tsp deggi mirch(chilli powder)
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds (methi)
4-6 curry leaves
1/2 tsp garam masala
2-3 red chilli (sabut)
Pinch hing
For pakodas
1 cup besan
1 tsp kesuri methi
1-2 onion finely chopped
Pinch haldi
Pinch baking soda
1/2 tsp green chilli paste
to taste Salt
leaves Coriander
1/4 tsp fennel seeds
Oil for deep frying

Cooking Instructions

1

For the pakodis
Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
2

Deep fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.
3

For the kadhi
Heat the oil in a pan and fry the ingredients for the tempering for 2 minutes. Keep aside.
Mix the curds, gram flour, turmeric powder and salt and water and bring to a boil. Pour the tempering over the mixture.
Simmer for 30 minutes.
4

How to proceed
Add the pakodis to the hot kadhi and mix well. Serve hot.