Ingredients:
1/2 cup chickpea flour/ besan
1 cup plain yogurt
1 small size chopped onion
½ spoon dry fenugreek leaves or dry mint leaves (Optional)
1 teaspoon cumin seeds
½ teaspoon fenugreek seeds (Optional)
2 tablespoon oil/ghee
Salt to taste
Pinch of turmeric powder
Pinch of coriander powder
Pinch of red chili powder
1 cup of water
Preparation Method:
- Heat oil in a pan and add cumin seeds, fenugreek seeds and chopped onions. Sauté until golden brown
- Now add dry crushed mint leaves/fenugreek leaves and mix well.
- Take a bowl and mix yogurt, chickpea flour, water, salt, chili powder, coriander powder and mix well.
- Add this mixture to the pan and cook stirring in between, else it will form lumps.
- Finally add pakoda’s to it (refer my Onion pakoda recipe) you can add besan pakoda also following the same procedure.
- Garnish with anything you like. I like pakoda remains J Nice and crispy. You can see that in the photograph.
- Serve with rice, paratha or roti
6 comments:
The recipe looks delicious. The steps are also pretty easy.Definitely a keeper.
Yummyilicious and droolworthy kadi pakoda..
Priya's Easy N Tasty Recipes
I've never seen fenugreek seeds or leaves, what can I use instead? the soup sounds delicious
@Greengiri you can use mint leaves as well or nothing. I add fenugreek leaves or mint leaves only for flavor.
it looks very tasty! :D
We like curry but hubby a bit concern on the coconut milk in the curry, so I use to cook curry without it but then it lack of the creamy taste. This recipe using yogurt I think will give it a try.
Thanks for sharing.
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