Besan Kadhi pakaudi | Besan Kadhi | Besan Kadhi recipe

Besan Kadhi

Elements
 3 containers yogurt

1 container gram flour

1 tsp turmeric

1 tsp stew powder

Salt to taste

1 tsp garam masala

6 containers water

1/4 container oil

1/2 tsp asafoetida

2 tsp cumin seeds

5-6 entire red chillies

For Tempering:

1 Tbsp cleared up margarine

1 tsp stew powder

For the Pakoris:

1 container gram flour

1 tsp salt

1/2 container oil

Strategy

Blend the chickpea flour, turmeric, stew powder, salt and garam masala.

Add yogurt continuously to this mixture to structure a smooth glue, and after that include the water.

Heat the oil in a huge, overwhelming based skillet; include the asafoetida, cumin seeds and the entire red chillies.

At the point when the cumin seeds start to splutter, include the flour and yogurt mixture and heat to the point of boiling.

Stew over a low high temperature till it thickens a bit.

For the Pakoris:

Blend the elements recorded above into a smooth hitter with enough water to structure a thick dropping consistency. Let the player rest for no less than 15 minutes.

In a griddle, warm 1/2 glass of oil.

Beat the pakori mixture work light and feathery and include teaspoonfuls of the mixture.

Lessen hotness to medium and sear the pakoris.

At the point when the pakoris lighten up, and the base gets brilliant tan, turn them over and tan on the other side.

Scoop out the pakoris from the oil and drop them into a kadahi. Rehash this method with whatever is left of the mixture.

Exchange the hot kadahi into a serving dish.

Heat the cleared up spread, include the stew powder and spill over the kadahi instantly to trimmin