Hi viewers,
Welcome again this time we are with a simple yet special recipe Kadhi pakoda recipe ek dum healthy and tasty,zero oil pakoda restaurant style for lockdown.
Prepared with state of the art skills with most basic ingredients available at the kitchen shelf.
Basic idea is to make best out of least resources..
Nutrients and health benefits
Gram flour, besan, or garbanzo flour or chickpea flour, is a pulse flour typically made from a ground chickpeas also known as Bengal grams. which is very high at calcium,iron,magnesium,phosphorus,fiber,Thiamine,Folate and over a dozen minerals and vitamins, it also have a beneficial antioxidants called polyphenols.
Butter milk is a dairy product having a good amount of sodium,potassium,calcium,carbs and proteins being low at fats and cholesterol,which is good for your heart and easy on digestion.
whole red lentils are good at Calories,Carbs,Fiber,Protein&VitaminB6.
Best for sportsperson, kids,old age persons and recovering patients
Utilization of turmeric works as immune booster.
Cooking time: 40+Min.
Servings : For 4 peoples.
Ingredients
Chickpea/Gram flour and curry premix stuff (all the measures are in approx value)
Chickpea/Gram flour- 100gm,
Butter milk/Curd -300gm
Ginger – 1Inch.
Indian kitchen masalas (TBS -Table spoon).
Mustard seeds -1 small TBS.(optional)
Curry leaves – 1 small TBS.(optional)
Coriander seeds – 1 TBS
Roasted coriander seeds powder- 1 small TBS.
Cumin seeds – 1 small TBS.
Red chilly powder – 1 small TBS(optional).
Turmeric powder – 1 TBS
Fenugreek seeds – 1 small TBS.
Salt – 2 TBS (as per taste).
Whole Red chilly – 1 no’s. (optional)
Asafoetida powder (Hing)- 1 small TBS(optional)
Ginger powder – 1 TBS.(optional)
Garnishing material
Green coriander leaves.
Pre -preprations.
Wash the whole red lentils and soak in water for about 3+ hrs finally grind it to a fine paste and add little salt to it.TIP to adhere to the healthy version we will avoid traditional fried pakoras,without pakoras this recipe is of no use.
Roughly chop onion & ginger.
Curry/kadhi premix,take a big bowl,add gram flour to it, add butter milk/curd to it and water. mix it well ensure no lumps of the gram flour or curd should left.TIP adhere to the trick curd/butter milk had to be double to that of the gram flour and water had to as much as high quantity to make it super-flow.
Recepie ( cooking time 30 mints).
Take a baking pan and grease it well,put on the flame add a good amount of whole lentil paste onto it forming shape of a cookie/ small flat bread of 4/5 no’s .these will work as pakoras for ur curry .
SECRET(a) – Tradional unhealthy pakoras are replaced by a healthy substitute.
On low flame cook well from both side until cooked and golden brown layer is achieved.
Take a frying pan and add 1 TBS vegetable oil,add mustard seeds,let it crackle a bit and add asafoetida powder +coriander and cumin seeds +whole red chilly and once they are golden brown add onion and curry leaves saute it gently on low flame.
Ensure onions to be translucent add curry pre mix and remaining powdered masalas – roasted coriander seeds powder,turmeric powder,fenugreek seeds,fenugreek dry leaves,salt to it and cook on very low flame ensuring a deep regular saute for first 5 min..
Continue with low flame cooking and regular deep saute till 30+ mints and add pokaras to it after breaking them into small chunks.
.Ensure a good boil and curry to be soaked by pakoras.
At 40+ mint, finally the dish is done ,switch off the stove.
Plating and garnishing.
Plate the recepie in a serving bowl garnish it with green coriander leaves.
Serve hot with rice.
So friends , we hope you are enjoying our work,feedback and suggestions welcomed.
Credits :- Suzal’s Kitchen.
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#kadhi recipe,#lockdownrecipe,#suzal’skitchenrecipe.