Kadhi Pakora
Kadhi is a very popular dish which is made differently from state to state. It’s filling and savoury, with a little tangy twist.
This recipe will teach you how to make yummy vegan kadhi by using peanut curd.
Preparation Time: 1 hourIngredients
FOR THE PAKORAS
- Besan flour
- Ajwain
- Sliced onion
- Chopped curry leaves
- Chopped cilantro
- Chilli powder
- Salt
- Oil
FOR THE KADHI
- Peanut Curds
- Besan Flour
- Turmeric Powder
- Oil
- Dhania
- Jeera
- Finely Chopped Garlic
- Thinly Sliced Onion
- Amchoor Powder
- Roasted Red Chillies
- Salt
Preparation
For the Pakoras:
- Mix everything with some water to make a thick batter.
- Heat oil and drop spoonfuls of the batter.
- Deep fry while occasionally turning over, until crispy and golden brown.
- Drain on tissue paper and keep aside to cool.
For the Kadhi:
- Make a thick batter by whisking together besan, peanut curds and turmeric powder.
- Heat a spoon of oil in a pan.
- Add whole jeera and dhania and stir for a few seconds, allowing them to crackle.
- Add the finely chopped garlic and stir.
- Add the thinly sliced onion and stir fry until the onion is translucent and lightly browned.
- Pour in the peanut crude-besan batter and stir well.
- Add amchoor powder and salt and mix well.
- Adjust thickness of the sauce with a little water.
- Add the dry roasted red chillies and simmer.
How to proceed:
- While the sauce is simmering, add the deep fried pakoras.
- Mix for half a minute and turn off the heat.
- Optionally season with toasted mustard seeds, dhania, jeera and curry leaves.
- Serve over hot, steamed rice.
This recipe comes from Susmitha Subbaraju at blog.veganosaurus.com
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