Cheyenne
Kadhi Pakoda
Ingredients
Curry
3 cups plain yogurt
1 cup besan
1 onion, finely chopped
1 tbsp oil
1 tsp red chili powder
1 tsp turmeric
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp coriander powder
2 dried red chilis
Salt, to taste
1 ½ cup water
Pakoda’s
½ onion, chopped into strips
½ potato, cut into small pieces
½ cup besan
1 tsp red chili powder
1 tsp turmeric
1 tsp garam masala
Salt, to taste
Water
Directions
Curry
In large bowl, combine yogurt, besan, red chili powder, turmeric, and salt.
Wisk batter smooth and add water. Mix
In pot, heat oil. Add mustard and cumin seeds, dried red chilies, and coriander powder
Add onion and cook until translucent
Once onions are cooked, add batter and turn heat to medium low
Stir occasionally and allow to cook 30 minutes. Gravy should turn deep yellow color
Pakoda’s
In large bowl, add onion, potato, red chili powder, turmeric, garam masala, salt, and besan. Combine
Slowly add water. Amount will vary. Batter should just stick to onions and potatoes
Heat about 1” oil and drop half dollar size batter into oil.
Fry pakoda’s until golden and crispy. Keep on paper towel when down to soak excess oil
