HomeUncategorized Besan kadhi

Besan kadhi

Posted by : Pragya Bansal


    • 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.

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