Pakoda Kadhi without curd or buttermilk. Kadhi Pakoda without Dahi Recipe
- Ingredients for Kadhi Pakoda without Dahi Recipe
- Gram flour - 1.25 cups (125 grams)
- Amchur - 3 tsp (10 grams)
- Cumin - tsp
- Fenugreek seeds - tsp
- Asafoetida - less than a pinch
- Whole red chili - 2 Green
- coriander - 3-4 tbsp (finely chopped)
- Green chili - 2 (finely chopped)
- Ginger - inch piece (grated)
- Turmeric Powder - tsp
- Red chili powder - tsp
- Baking soda - less than a pinch
- Salt - 1.5 tsp or as per taste
- Oil - for tempering
Recipe - How to make Kadhi Pakoda without Dahi Recipe
Take out the mango in a bowl, put 3-4 tbsp water in it, and soak it for 5-10 minutes. Out of cup gram flour, Cup gram flour will be used to make curry batter. Take out cup gram flour in a bowl and mix some water in the gram flour first so that no lumps should form in the batter.
Now prepare a thin batter by adding 4 cups of water to this solution. Make dumplings To prepare the batter for pakoras from the remaining gram flour, take out the gram flour in a bowl and prepare a batter-like consistency of pakodas by adding little water to it. Water has been used to make this solution. Add tsp salt, 1 finely chopped green chili, and 2-3 teaspoons finely chopped coriander leaves and mix it well.
Now add baking soda and mix it. For frying the pakoras, put oil in a pan and heat it. There should be medium-high hot oil for frying the dumplings. To make dumplings, take a little gram flour mixture with the help of a spoon and put it in hot oil; turn the round dumplings with the help of a spatula, fry them till they turn golden brown, and take them out on a plate. Similarly, make all the gram flour dumplings.
Make Curry
To make kadhi, heat 1 tbsp oil in a pan, add cumin seeds, fenugreek seeds, asafoetida, finely chopped green chilies, grated ginger, and turmeric powder, and fry the spices lightly. Add 1 whole red chili, tsp red chili powder to it, add gram flour solution to the spices, and dry mango powder soaked in water.
After the kadhi comes to a boil, put the dumplings and let the kadhi cook on low-medium flame for 10 minutes, but keep stirring after 1-2 minutes. Now add 1.25 tsp salt and mix it. Keep stirring the kadhi after every 1-2 minutes. If the curry is looking thick, you can thin it by adding 1-2 cups of water.
After cooking the curry for about 10 minutes, the curry is ready; add finely chopped green coriander and mix it. Kadhi is ready; turn off the gas and take out the curry in a bowl. To make the curry tastier, we will add a separate tempering to it. For this, put 1 tsp oil in a small pan and heat it, less than tsp cumin, 1 whole red chili, 5-6 curry leaves finely chopped, and put 1 pinch red chili powder in the tempering and fry; switch off the fire and garnish it by pouring the tempering over the curry. You can serve hot kadhi made of pakoras without curd with chapatis, puris, parathas, or whatever you want to eat.
SUGGESTION
- Instead of dried mango, you can take around 10 grams of dry sourdough.
- If you do not want to use dry sourdough, you can take 1 fresh raw mango, about 100 grams.
- 10-12 times the water of gram flour is taken to make kadhi.
- Onions can also be added to the batter of pakodas.
- The ginger paste can also be taken instead of grated ginger.
- While tempering the curry, after adding cumin, fenugreek seeds, and asafoetida, add 1 finely chopped onion and fry till it becomes pink and prepare the masala according to the given method.
- Curry leaves are optional; you can remove them if you do not want to add them.
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