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Wednesday, 26 March 2014

Kadhi with Corn n Matar ke Pakode


1 cup thin buttermilk
2-3 tsp besan(gram flour)
salt to taste
1/2 tsp sugar(optional)

 for tempering:
2 tsp oil
2 green chillies
1 tsp cumin seeds
1/4 inch chopped ginger
curry leaves
1/4 tsp asafotida
1/2 tsp turmeric powder
Chopped coriander leaves

For pakoda:

1/4 cup sweet corn kernels
1/4 cup green peas(matar)
3 tsp chopped fenugreek leaves
1 green chilli
1/2 tsp cumin powder
2 tblsp besan
salt to taste
Oi for deep frying


  • In a bowl mix besan and buttermilk  and keep
  • In a kadai heat oil add all the ingredients of tempering and pour the besan buttermilk mixture 
  • Add  1/4 cup water ,salt and sugar to taste and make it boil
  • crush corn and matar with green chilli
  • Transfer it in a bowl 
  • Add chopped methi leaves,besan,calt to taste,cumin powder with little water
  • Heat oil and make small pakodas and deep fry into golden brown colour
  • While serving add the pakodas to the kadhi and garnish with chopped coriander leaves

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