Dahi Besan Ki Kadhi With Onion Pakora



Dahi Besan Ki Kadhi is basically an North Western Indian recipe but prepared and enjoyed all over India. It has a tangy and a bit spicy flavor. It is a very healthy and light dish low in calorie made usually during summer days.Its main ingredient is Gram flour and Yoghourt that gives it a tangy taste.

Ingredients:

  • For Pakoras
  • 2 Onions-Medium Sized
  • ½ tsp Salt
  • ¼ Red Chili
  • 3 tbsp of Besan /Gram Flour/Chickpea Flour
  • 1 tsp Kasoori Methi/Dried Fenugreek Leaves
  • Water
  • Oil for Frying
  • For Dahi Besan Gravy
  • 300 gms or1 ½ Cup Curd
  • 3 tbsp of Besan /Gram Flour/Chickpea Flour
  • 2 tbsp Oil
  • 3 Dry Red Chilies
  • A Few Bay leaves(optional)
  • A few Curry Leaves
  • ½ Onion Seeds (Kalonji)
  • ½ tsp Fenugreek seeds (Methi)
  • 2 Onions-Medium Sized
  • 1 tsp Salt
  • ½ tsp Turmeric Powder
  • ½ tsp Red Chili Powder
  • Cloves {Optional}
  • Water
  • ¼ tsp Garam Masala
Method (Pakoras)
  1. Take finely chopped Onions, salt, Gram Flour, Kasoori Methi, Red Chili Pwdr and atleast 2 to 3 tbsp of water in a bowl and mix well to form a paste like consistency batter.
  2. Heat Oil in a frying pan and when oil is hot enough add teaspoonful of batter in the hot oil for frying 4 to 5 each time in batches.
  3. Tilt and move the Pakoras upside down so that they are properly fried till they turn golden brown in color.
  4. Take them out and keep aside.
Method (Dahi Besan Gravy) :

  1. In a bowl mix Curd and Besan well enough adding 2 glasses of water to form a semi thick syrup.
  2. Take a Pan and heat 2 tbsp of Oil.
  3. Then add Red Chilies, Bay Leaves, Curry Leaves, Onion Seeds, Fenugreek Seeds, Cloves in the Oil
  4. Let it splatter for a while.
  5. After this add chopped Onions and saute it till they turn translucent
  6. Now pour the Besan and Curd mixture in the pan and add salt, Red Chili Powder, Turmeric Powder along with 2 glasses of water.
  7. Add the Pakoras in the Kadhi now and keep it cooking to boil for 5 minutes on medium flame.
  8. At last dash it with little Garam Masala and serve hot with Rice or Bread.
Tips:
  • If you are to serve the recipe a couple of hour after preparation then leave the kadhi on a thinner side while cooking as it will itself become thick after keeping for time being.
  • Using Mustard Oil for frying does not make the reuse of left out oil unhealthy.
  • Make sure that the Oil is hot enough for frying otherwise the batter will stick to the base of frying pan while frying. For this just drop a little bit of batter in the oil, if it doesn’t stick and you see bubbles in the oil then its ready to go.
  • Fry the Pakoras on medium flame heat.

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