• For the Pakoda:
  • 1 cup ghiya finely grated
  • ½ cup besan (Bengal gram flour)
  • 1/4 tsp Red Chilli Powder
  • 1/2 tsp cumin powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp coriander (dhania) powder
  • ¼ tsp Garam masala powder
  • Salt to taste
  • oil to fry the Pakoda
  • For the Kadi,
  • 2 cups buttermilk
  • 2 tbsp besan (Bengal gram flour)
  • 1 small onion chopped
  • 1 tomato chopped
  • 2 pc of garlic chopped
  • 1 vey small piece of ginger chopped
  • 6 curry leaves (kadi patta)
  • turmeric powder
  • 3 red chillies
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seed
  • salt to taste
  • For Garnishing
  • 2 tsp coriander (dhania) leaves


For the Pakoda,
Mix the grated ghiya and besan together.

Add the powdered masalas and salt then mix well to make a dough.

Make this dough into balls and keep it aside.

Heat the oil kadai the slowly put the Pakoda in to the oil, deep fry the Pakoda on a medium flame till it turn to golden colour.

Drain the oil and keep aside.

For the Kadi,

Hand blend the butter milk using a wisk make sure there is no lumps.

Now Mix the butter milk with 2 tbsp besan, turmeric powder, salt and 1 cup water, mix it well to make sure there is no lumps.

Now heat up this mixture in a kadai on medium flame, keep string continues till the mixture boils.

Heat 2 tbsp oil in a non stick pan and add mustard seeds, fenugreek seed, red chillies and curry leaves saute till the seeds crackle.

Now add chopped onions and fry till it become light brown colour.

Now add garlic, ginger to it and fry for 3 minutes.

Add chopped tomato and fry for 1 minute.

Add the tadka to the kadi mixture and heat up till it boils.

Garnish with chopped coriander leaves.

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