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Haryanvi Kadho Pakora
Sapana Behl
A special yogurt based gravy dish dunked with soft deep-fried pakoras.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Course
Lunch
Cuisine
Indian
Servings
4
People
Equipment
Pan
Mixing Bowl
Ingredients
1x
2x
3x
2
cups
buttermilk
5
tablespoon
besan/gram flour
2
green chilies
chopped
1
dry red chilli
broken
1
teaspoon
mustard seeds
1
teaspoon
cumin seeds
a pinch asafetida
1/2
teaspoon
turmeric powder
1
teaspoon
chili powder
salt to taste
1
teaspoon
coriander powder
1
tablespoon
ghee
For Pakora
1/2
cup
besan
1
onion
chopped
1
green chili
chopped
salt to taste
a pinch soda
water as required
oil for frying
Instructions
For Kadhi
In a mixing bowl, add besan whisked buttermilk all sp[ices powder and salt. Whisk again until everything is well combined.
Heat ghee in a pan, add mustard seeds, cumin seeds, dry red chili, and asafetida.
Add green chilies and the buttermilk -besan mixture. Add 1 cup of water and let the mixture boil.
Once boiled let it simmer and cook for 20-25 minutes.
Remove from heat and set aside.
For pakoras
In a mixing bowl add all ingredients except water and oil.
Add little water just to bind the ingredients and make a thick batter for pakoras.
Heta oil in a pan and deep fry the pakoras until golden from both sides.
Drain the pakoda on paper towel and add in cooked kadhi.
Serve the hot kadhi pakora with rice.
Notes
Adjust the consitency of kadhi by adding more or less water.
Keyword
Haryanvi Kadhi, Kadhi Pakora, UP style Kadhi
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