This kadhi is a popular North Indian dish made with primarily besan (chickpea flour) and curd. Its typically served as a side dish to steamed rice, but can also be served with roti and chapattis.
1 Cup yogurt
|Energy||170 – 180 KCAL|
|Protein||14 – 18 GM|
|Fats||10 – 12 GM|
|CHO||35 – 45 GM|
½ cup gram flour
½ tsp turmeric
½ tsp chili powder
to taste salt
¼ tsp garam masala
2 cups water
1 tbsp. oil
A pinch Asafoetida
1 tsp roasted cumin seeds
1–2 Whole dry red chilies
1 tsp cooking oil
¼ tsp chili powder
For the pakoras:
1–2 tbsp. gram flour
Salt – to taste
Oil – for frying
1) Mix gram flour, turmeric, chili powder, salt and garam masala.
2) Add yogurt gradually to this mixture to form a smooth paste, and then add the water.
3) Heat oil in a large, heavy-based pan; add the Asafoetida, cumin seeds and the whole red chilies.
4) When the cumin seeds begin to splutter, add flour and yogurt mixture and bring to a boil.
5) Simmer over a low heat till it thickens a bit.
Prepare the pakoras:
1) Mix the ingredients listed above into a smooth batter with enough water to form a thick dropping consistency. Let the batter rest for at least 15 minutes.
2) In a frying pan, heat cooking oil for frying.
3) Beat the pakora mixture till light and fluffy and add teaspoons full of the mixture.
4) Reduce heat to medium and fry the pakoras.
5) When the pakoras fluff up, and the base becomes golden-brown, turn them over and brown on the other side.
6) Scoop out the pakoras from the oil and drop them into a kadhai. Repeat this procedure with the rest of the mixture.
7) Transfer the hot kadhai into a serving dish.
8) Heat oil, add the chili powder and pour over the kadhai immediately to garnish.
- Calories: 170 - 180 Kcal
- Fat: 10 - 12 gm
- Carbohydrates: 35 - 45 gm
- Protein: 14 - 18 gm