In this video, we’re going to make Kadhi Pakora, which is a very popular dish. Super Soft Pakodas aka dumplings of fenugreek/spinach leaves and gram flour are added to a rich and velvety yogurt based tempered gravy.
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Kadhi Pakora Ingredients:
Besan – 6 tbsp
Red chili – 1 tsp
Salt – 2 tsp
Coriander powder – 1 tsp
Dahi – 1 cup (sour preffered)
Water – 1.5 liter
First Tadka – Ghee – 2-3 spoons
Black peppercorn – 1 tsp
Methi seeds – 1 tsp
Mustard seeds – 2 tsp
Ginger – 1 inch
Haldi – 3/4 tsp
Green chili – 1
Pakora
Palak or methi leaves – ½ cup
Onion – 1 small
Ginger – ½ tsp
Ajwain – ½ tsp
Green chili – 1 tsp
Salt – 1 tsp
Red Chili Powder – ½ tsp
Kasoori methi – 1 tsp
Baking soda – ¼ tsp
Haldi – ¼ tsp
Dahi – 1/4 cup
Besan – 1 cup
Oil – to deep fry
Second Tadka
Oil – 1 tsp
Red chili – 3 broken
Hing – ¼ tsp
Kitchen Products I use:
Measuring Cup & Spoon Set – https://amzn.to/2KZBVpq
Kitchen Weight Scale – https://amzn.to/2ug3G65
Instant Yeast – https://amzn.to/2N2wzuf (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast – https://amzn.to/2KZSkdn (small pack)
Pizza Screen – https://amzn.to/2m4zpn6 (3 pack – 6,7,8 inches)
Parchment Paper – much better than butter paper, and it is reusable – https://amzn.to/2MZFGvC
Good NonStick Pan – https://amzn.to/2zl0hsa
Whipping Cream – https://amzn.to/2ugPB8m
Oven For Baking – https://amzn.to/2udP3A5 (28liter is good enough)
Microwave – https://amzn.to/2ubhHmn (not good)
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