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 |
| Servings: | Not applicable |
| Difficulty: | Medium |
Ingredients
| Besan (chickpeas flour) | 1 cup |
| Water | 1/4 cup |
| Salt | 1/2 tsp |
| Red Chillies Powder | 1/2 tsp |
| Heeng (asafoetida) | A pinch |
| Baking soda | A pinch |
| Vegetable oil | For frying |
Method
- 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.
Notes
- 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.
Summary
Recipe Name
Besan Pakori for Kadhi
Author Name
Ruchi Garg
Published On
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