Pakore Ki Karhi
Ingredients :
- Mungdal 100 gm 350 cal
- Salt 1½ tsp 0 cal
- Curd 200 gm 3.4 cal
- Red chilly powder 1 tsp 12.7 cal
- Red chilly (sabut and dry) 2 cal
- Dhaniya 1 tsp cal
- Kari patta 3-4 cal
- Haldi 1 pinch 2.5 cal
- Soda a pinch 0 cal
- Oil for frying pakories 2 cup 3960 cal
- Mustard seeds (motti) ½ tsp 7 cal
- Oil (for tadka) 2 tbsp 270 cal
Method :
1.
Soak the dal for 5-6 hours. Strain it and grind in a grinder.
2.
Strain the curd through a strainer. Add 1tsp salt, ½ tsp.
3.
Red chilly powder, ½ tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside.
4.
Now take the dal and add ½ tsp salt, ½ tsp. red chilly powder, ½ tsp. dhaniya and soda. Mix well.
5.
Heat oil in a kadahi and fry pakories of small size to a golden brown color.
6.
Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta.
7.
Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes.
8.
Finally put the tadka of red chilly powder. Serve hot it with Shahi Gatte and Missi Roti.
Preparation Time
30 mins
Difficulty
Moderately easy
Occasion
Bonefire Party
Rating
*****
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