Kadhi Pakora recipe

# material
200 gram gram flour
500 grams curd
To fry oil as needed
1 tbsp coriander powder
1 tbsp turmeric powder
Salt to taste
1 tsp Kashmiri red chilli
1 pinch Asafoetida (hing)
1 tsp celery
2 medium sized onions chopped
2 Whole red chillies
10 curry leaves
1/2 tsp fenugreek seeds
1 tsp rye

*way
1 First of all, blend the yogurt with a blender.

2 Then add salt, turmeric, asafoetida, chilli, coriander powder, celery, water to the gram flour and mix it well like pakoras mixture.

3  Puta little piece of gram flour mixture in a vessel filled with water and see if the gram flour itself comes up, then the gram flour is ready. They are made soft. Put a little solution for mixing in curd and prepare the remaining pakodis.

4 Now heat the oil in the pan and fry the pakoras. Then add salt to a vessel, then lukewarm water, add pakoras to it. Remove it after a while.

5 Now take out the excess oil and add fenugreek seeds and asafoetida. Then add coriander powder, turmeric powder and prepare the solution by adding water, gram flour to the curd. After frying the masala, add curd and stir quickly so that the curd does not break.

6 Keep the gas sharp. Add salt and reduce the gas. Cook the kadhi for 20 minutes. Then add the pakoras to the kadhi.

7 Now add oil in the pan for tempering, add mustard, curry leaves, onions, red chili peppers and fry them golden, then add 1 tsp of Kashmiri chilli and stir in the kadhi. Now the kadhi is ready. Enjoy with hot chapatti and rice.