18 November 2013,14:32 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • Mix sour curd, besan, salt, haldi, red chili powder and water. Beat well till smooth and no lumps remain.
  • In a big heavy-bottomed pan, heat oil. Add jeera, methi daana, moti illaichi and laung. Add whole, red chilies too.
  • When jeera turns golden, add curd-water mixture. Stir continuously till it boils. After one good boil, lower heat and simmer for 15 minutes, stirring occasionally. Remove from fire and keep aside.
  • To prepare pakoras, mix besan with water to make a thick paste. Beat well. Add all other ingredients given under pakoras. Beat well to get a soft dropping batter.
  • Heat oil and drop spoonfuls of batter. Deep fry pakoras on medium heat till golden brown.
  • Add pakoras to the ready kadhi.
  • At serving time transfer the hot kadhi to a serving dish.
  • For the tempering, heat oil in small pan. Reduce flame and add jeera.
  • When it turns golden, remove from fire and red chili. Pour oil on to the hot kadhi in the dish. Mix lightly. Serve hot with boiled rice.


  • 100 grams besan
  • 400 grams sour curd
  • ½ teaspoon haldi powder
  • ¾ teaspoon salt 
  • ¾ teaspoon red chili powder
  • 2 tablespoon Cooking oil
  • ½ teaspoon jeera
  • ½ teaspoon fenugreek seeds
  • 1 black cardamom
  • 2 laung
  • 4 dry, red chilies


  • 200 grams besan
  • 1 big onion, chopped finely
  • 1 small potato, chopped finely
  • ½"piece ginger, chopped finely
  • 2 green chilies, chopped finely
  • ½ teaspoon red chili powder
  • 1 teaspoon salt
  • ½ teaspoon garam masala
  • 1 teaspoon dhania powder
  • A pinch of baking powder
  • IDHAYAM sesame Oil for frying


  • 2 tablespoon Cooking oil
  • ½ teaspoon jeera
  • ¼ teaspoon red chili powder, preferably red chili flakes

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