Good Afternoon| Are looking for inspiration recipes dahi kadhi with pakora appetizing? The way to prepare it is not difficult and not too easy. If wrong processes it, the result will not be satisfying and in fact tends to be unpleasant. Whereas dahi kadhi with pakora the delicious should have aroma and taste that could provoke our appetites.

The Hindi word "Kadhi" denotes a yogurt sauce that has been slow-cooked for quite some time. The word "pakora" means fritters made from gram flour (besan). In this recipe, the fritters are made with savory, spiced batter made with onions, gram flour and seasonings. There are many variations of making kadhi in North and Western Indian cuisines.

Dahi kadhi with pakora is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Dahi kadhi with pakora is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have dahi kadhi with pakora using 13 ingredients and 24 steps. Here is how you cook that.

The ingredients needed to make Dahi kadhi with pakora:

1. Prepare 2 cup curd
2. Take as per taste Salt
3. Prepare As needed Water
4. Prepare 1/2 spoon Red chilli powder-
5. Prepare 2 pinch Turmeric powder-
6. Prepare 1 bunch Curry leaves
7. Prepare 1/2 spoon Cumin -
8. Take 1/2 spoon Mustard seeds
9. Make ready as required Oil
10. Prepare 1/2 spoon Ginger garlic paste-
11. Make ready 2 cup Besan
12. Take 1 cup chopped onions
13. Take I cup potatoes chopped

Jump to Recipe Punjabi Kadhi Pakora is one of the most popular North Indian dishes! Deep fried fritters (pakora) are dunked in a yogurt based curry made with besan (gram flour) and spices! In a mixing bowl, add curd, besan, red chili powder, salt, turmeric powder and mix well. Add Amchoor powder and mix well.

Steps to make Dahi kadhi with pakora:

1. Step 1 In a bowl take 1.5 cups sour curd or about 375 grams of curd. Whisk it well till smooth
2. Step 2 Add 8 tbsp gram flour (besan), ½ tsp red chilli powder, ½ tsp turmeric powder, ½ tsp garam masala powder and 1 tsp salt to the whisked curd.
3. Step 3 Stir and mix everything again.
4. Step 4 Add 3 cups water and stir again.
5. Step 5 Stir very well to make a smooth mixture without lumps. If there are lumps, then break them with a wired whisk or a spatula or with your fingers. Set the curd slurry aside
6. Step 6 Take 1 cup gram flour (besan) in a bowl and add ½ tsp ajwain (carom seeds) ½ tsp red chili powder, ½ tsp garam masala powder and ⅔ tsp salt or as required.
7. Step 7 Add 1 cup thinly sliced onions. About 2 medium to large onions, sliced, approx 150 grams of onions
8. Step 8 Mix everything well and keep aside covered for 30 minutes
9. Step 9 This will allow the onions to release their water in the mixture. Depending on the water content in the onions, the mixture will become very moist or just about moist. Here’s a photo of the onions after 30 minutes. Mix again
10. Step 10 Then accordingly add water as required to make a thick batter. I added ¼ cup water. You can also skip adding water if the mixture is too moist
11. Step 11 Heat oil for deep frying in a pan or kadai. with a spoon or with your hands drop the pakora batter in the oi
12. Step 12 When the pakora are partly cooked, then turn over and fry the other side
13. Step 13 Remove the fried pakora and place them on a kitchen paper towel so that extra oil is absorbed. Fry the pakora in batches this way. When done keep all of them aside.
14. Step 14 In another pan or kadai, heat 2 tbsp mustard oil. Make sure to use a large bottomed pot so that while cooking, the kadhi does not spil
15. Step 15 Add 1 tsp cumin seeds, 8 to 10 fenugreek seeds (methi seeds) and a generous pinch of asafoetida (hing). Allow the cumin seeds to crackle and the fenugreek seeds to change their color. Fry on a low flame, so that these spices do not get burnt.
16. Step 16 Add ⅓ cup chopped onion. Stir and saute for 3 minutes on a low flame.
17. Step 17 Then add 1 tbsp chopped ginger, ¾ to 1 tbsp chopped garlic and 2 green chillies, chopped. Stir and sauté for a minute
18. Step 18 Now add 8 to 10 curry leaves, 2 dry red chilies (halved or broken).
19. Step 19 Then add the curd slurry.
20. Step 20 Increase the flame to medium and bring the kadhi to a boil. Keep on stirring often so that the bottom does not get browned. Time taken to cook kadhi will be around 14 to 16 minutes.
21. Step 21 After the kadhi comes to a boil, then lower the flame and simmer it for further 6 to 7 minutes. Do stir at times. The kadhi will thicken. If it becomes too thick, then add some hot water.
22. Step 22 Now add the onion pakora to the kadhi. Stir gently
23. Step 23 Cover with a lid and let the onion pakora be soaked in it for 8 to 10 minutes.
24. Step 24 Lastly, sprinkle some garam masala powder on the Kadhi.
25. Ready to serve and ENJOY!

In a mixing bowl, add curd, besan, red chili powder, salt, turmeric powder and mix well. Add Amchoor powder and mix well. Kadhi mixture is now ready for cooking. Kadhi Pakora is a popular Punjabi dish consisting of pakoras (fritters) served in a creamy and delicious yogurt sauce known as 'Kadhi'. It is usually eaten with chawal (rice) but also goes well with naan or roti.

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