This simple besan pakori for kadhi is of course used in Kadhi, where you don’t want any other flavors to muddle the pure flavor of kadhi. It can be a little tricky to make this pakori because many times when you put this pakori in kadhi, it solidifies. The trick is to use a little bit of soda bi carbonate to keep it fluffy and soft.
|Preparation Time:||20 minutes|
|Besan (chickpeas flour)||1 cup|
|Red Chillies Powder||1/2 tsp|
|Heeng (asafoetida)||A pinch|
|Baking soda||A pinch|
|Vegetable oil||For frying|
- Sieve besan and add salt, heeng and chili powder.
- Slowly add water and whisk it thoroughly, removing any dry besan or lumps.
- Add baking soda and mix it lightly.
- Fry besan in small balls and drain on a paper towel.
- Besan Pakori for Kadhi is ready to be used in Kadhi as described here.
- The biggest problem in making these pakoris is that they become solid after putting in the kadhi. The only way to avoid that is to whisk besan a lot when making the pakoris or add some baking soda. Both fluff up the batter, making very soft pakoris.