Method
Chop coriander leaves. Make a thick batter with the ingredients for the pakodas.
Whisk together the yoghurt, gram flour, turmeric, water and salt. boil on a medium flame for 20 minutes.
Temper the yoghurt kadi by heating oil and adding all the tempering ingredients in the order mentioned. deep fry small portions of the batter in oil until golden and soak them in water. Add the soaked pakodasto the kadi and serve garnished with coriander leaves.
NUTRIENT COMPOSITION PER SERVING
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal)
328.85
Carotene ( μg )
244.9
Protein (g)
10.73
Vitamin C (mg)
4.31
Carbohydrate (g)
27.82
Mg (mg)
57.65
Fat (g)
19.5
Na (mg)
49.48
Fibre (g)
0.56
K (mg)
386.4
Minerals (g)
1.64
Mn (mg)
0.472
Calcium (mg)
103.6
Zn (mg)
0.752
Phosphorus (mg)
193.1
Cr (mg)
0.001
Iron (mg)
2.45
Modification
Avoid adding pakori to the kadi
If pakori is added the add cabbage and onions to the batter and then fry it.
Drain the excess oil with tissue
