Pakodi ki karhi

Name: Pakodi ki karhi
Ingredients: 100 g mung dal; 1 12 teaspoons salt; 200 g curds; 1 teaspoon red chili pepper; 2 red chilies (sabut and dry); 1 teaspoon dhaniya powder; 3 -4 curry leaves; 1 pinch turmeric powder; 1 pinch baking soda; 2 cups oil (for frying pakories); 12 teaspoon mustard seeds (motti); 2 tablespoons oil (for tadka)

12 ingredients

19 steps

Ingredients

100 g mung dal
1 12 teaspoons salt
200 g curds
1 teaspoon red chili pepper
2 red chilies (sabut and dry)
1 teaspoon dhaniya powder
3 -4 curry leaves
1 pinch turmeric powder
1 pinch baking soda
2 cups oil (for frying pakories)
12 teaspoon mustard seeds (motti)
2 tablespoons oil (for tadka)

Directions

1

Soak the dal for 5-6 hours.
2

Strain it and grind in a grinder.
3

Strain the curd through a strainer.
4

Add 1tsp salt, 1/2 tsp.
5

red chilly powder, 1/2 tsp.
6

dhaniya, 2 tsp.
7

mungdal paste and turmeric powder.
8

Mix well and keep aside.
9

Now take the dal and add 1/2 tsp salt, 1/2 tsp.
10

red chilly powder, 1/2 tsp.
11

dhaniya and soda.
12

Mix well.
13

Heat oil in a kadahi and fry pakories of small size to a golden brown color.
14

Now heat oil in a kadahi and put the tadka of mustard seeds, hing and curry leaves.
15

Add the mixture of curd.
16

Cook it for 10-15 minutes.
17

Add the pakories and cook for3-4 minutes.
18

Finally put the tadka of red chilly powder.
19

Serve hot it with Shahi Gatte and Missi Roti.