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    Organic Gluten FreePakoda

    Uploaded by

    thunder 79
    This recipe has instructions for making organic pakoda kadhi with plain basmati rice. It contains two parts - the kadhi and the pakodas. For the kadhi, yogurt is whisked with chickpea flour and spices to make a creamy sauce. Seasonings are fried in oil and added to the yogurt mixture. For the pakodas, a batter is made by mixing cabbage, chickpea flour, spices and water, which is then deep fried. The hot pakodas are dunked in the kadhi sauce and served with rice.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Organic Gluten FreePakoda

    Uploaded by

    thunder 79
    22 views3 pages
    This recipe has instructions for making organic pakoda kadhi with plain basmati rice. It contains two parts - the kadhi and the pakodas. For the kadhi, yogurt is whisked with chickpea flour and spices to make a creamy sauce. Seasonings are fried in oil and added to the yogurt mixture. For the pakodas, a batter is made by mixing cabbage, chickpea flour, spices and water, which is then deep fried. The hot pakodas are dunked in the kadhi sauce and served with rice.

    Original Description:

    Organic Pakoda , Gluten free, Indian recipe

    Copyright

    © © All Rights Reserved

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    This recipe has instructions for making organic pakoda kadhi with plain basmati rice. It contains two parts - the kadhi and the pakodas. For the kadhi, yogurt is whisked with chickpea flour and spices to make a creamy sauce. Seasonings are fried in oil and added to the yogurt mixture. For the pakodas, a batter is made by mixing cabbage, chickpea flour, spices and water, which is then deep fried. The hot pakodas are dunked in the kadhi sauce and served with rice.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    22 views3 pages

    Organic Gluten FreePakoda

    Uploaded by

    thunder 79
    This recipe has instructions for making organic pakoda kadhi with plain basmati rice. It contains two parts - the kadhi and the pakodas. For the kadhi, yogurt is whisked with chickpea flour and spices to make a creamy sauce. Seasonings are fried in oil and added to the yogurt mixture. For the pakodas, a batter is made by mixing cabbage, chickpea flour, spices and water, which is then deep fried. The hot pakodas are dunked in the kadhi sauce and served with rice.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Organic Pakoda Kadhi With Plain Basmati Rice Recipe

    Chickpea Flour Dumplings In Creamy Spiced Yogurt


    Sauce

    For the Kadhi:

    Ingredients:
    2 cups thick dahi or yogurt

    5 tbsp gram flour or besan

    1/2 tsp turmeric powder

    3 cups water*

    Seasoning:

    2 tbsp mustard oil or any other vegetable oil

    1/2 tsp mustard seeds

    1/2 tsp cumin seeds

    3/4 tsp fenugreek seeds

    2 to 3 dry red chilies, broken into pieces

    Curry leaves, a sprig

    1/2 tsp asafoetida powder

    1 1/2 to 2 tsp salt

    fresh coriander leaves for garnishing

    Method:
    In a bowl, put in the yogurt, gram flour and the turmeric and mix
    with a whisk until there are no lumps.

    Pour in the water, mix well and keep aside.

    In a pan heat the oil for seasoning. If using mustard oil, allow it to
    smoke and then turn off the heat. Turn on the heat again and add
    the mustard seeds. After the mustard seeds start to pop, put in the
    cumin seeds, fenugreek seeds, chilies, curry leaves and asafoetida in
    quick succession. Do not allow the cumin seeds and fenugreek seeds
    to turn black.

    After about 30 seconds, stir in the whisked yogurt and keep stirring
    on medium low heat until the entire mixture comes to a boil.

    After the kadhi begins to boil, add the salt, mix well and
    immediately turn off the heat.

    *If you want a thin consistency add more water and if you want a
    thick consistency add less water.

    For the Pakodas:


    Ingredients:
    1 cup cabbage, thinly sliced

    1 cup gram flour (besan atta)

    tsp red chili powder

    tsp turmeric powder

    tsp carom seeds (ajwain)

    tsp garam masala

    tsp salt

    water or as required

    mustard oil or any other vegetable oil for deep frying

    Method:
    In a bowl add the gram flour, red chili powder, turmeric powder,
    carom seeds, garam masala, salt and water and mix well until there
    are no lumps. Adjust the consistency of the water to get a thick
    paste. If you have added a little exra water add a spoon or more of
    the gram flour. Likewise, if the batter is stiff add a spoon or more of
    the water to get the right consistency.

    Mix in the sliced cabbage into the gram flour paste.

    Pour enough oil in a pan to fill a depth of 1/2 or and place the
    pan on moderate heat.

    Once the oil is hot, but not smoking, drop spoonfuls of the pakoda
    batter and deep fry until the pakodas are golden brown.

    Once the base of the pakoda is browned, you need to flip it over and
    fry the other side until it is browned too.

    After the pakodas are fried, lift them with a slotted spoon and place
    them on a plate lined with absorbent paper.

    At the time of serving, dunk the pakodas in the kadhi and serve hot
    with rice.

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