Besan kadhi

Posted by : Pragya Bansal

Ingredients

• 3 cups Yogurt
• 1 cup Gram Flour
• 1 tsp Turmeric
• 1 tsp Red Chilli Powder
• 2 tsp Salt
• 2 tsp Dhaniya
• 6 cups Water
• 1/4 cup Oil
• 1/2 tsp Asafoetida
• 2 tsp Cumin seeds/Ajwayen
• 5-6 Whole Red Chilli
• 1 tsp Rai

For Tempering:

• 1 tbsp Oil /Butter/Desi Ghee
• 1 tsp Chilli Powder

For the Pakoris:

• 1 cup Gram Flour
• 1 tsp Salt
• 1tsp Red Chilly
• 1/2 cup Oil

Method / Process

• Mix the Besan, Turmeric, Chilli Powder, Salt and Dhaniya .
• Add Yogurt gradually to this mixture to form a smooth paste, and then add the Water.
• Heat the Oil in a large, heavy-based pan; add the Asafoetida, Cumin seeds/Ajwayen, Rai and the whole Red Chillies.
• When the Cumin Seeds begin to splutter, add the Flour and Yogurt mixture and bring to a boil.
• Simmer over a low heat till it thickens a bit and add more Water if required .
• 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.
• In a frying pan, heat 1/2 cup of Oil.
• Beat the Pakori mixture till light and fluffy and add teaspoons full of the mixture.
• Reduce heat to medium and fry the Pakoris.
• When the Pakoris fluff up, and the base becomes golden-brown, turn them over and brown on the other side.
• Scoop out the Pakoris from the oil and drop them into a kadahi. Repeat this procedure with the rest of the mixture.
• Transfer the hot kadahi into a serving dish.
• Heat the clarified Butter, add the Chilli Powder and pour over the kadahi immediately to garnish.