How To Make Kadhi Pakora | Yuzvendra Chahal | Dahi Kadhi Pakora Recipe | HOW'S THAT | S01E05

Описание: Kadhi Pakode | Dahi Kadhi Pakoda | Kadhi Pakoda Recipe | How To Make Kadhi Pakoda | Kadhi Pakoda Recipe | Dahi Kadhi | Kadhi Recipe | Pakoda Recipe | Yuzvendra Chahal | Pakora | Cricketer | Kadhi Pakoda | Pakora | IPL | Quick & Easy | Rajshri Food | Varun Inamdar

Learn how to make Kadhi Pakora in today's "HOW'S THAT" Episode with Chef Varun Inamdar.

Rajshri Food is here with a thrilling new series "HOW'S THAT". In this series, you will see favourite food recipes of our beloved and famous Cricketers.

Today's recipe is dedicated to the unexpected gem of the Indian Cricket Team, who is has taken wickets for the team always - Yuzvendra Chahal. An emerging bowler from IPL to Indian Cricket Team, and a talented spinner!

Kadhi Pakora Ingredients:
For Preparing Pakode:
1 cup Gram Flour
Salt
Water
Oil

For Preparing Dahi Kadhi:
1 tbsp Gram Flour
1/4 tsp Kashmiri Red Chilli Powder
1/2 Turmeric Powder
1 cup Curd
3 cups Water
Salt

2 tbsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Asafoetida
4 Dried Red Chillies
10-15 Curry Leaves

For Preparing Tempering:
2 tbsp Ghee
1 tsp Cumin Seeds
2 tsp Kashmiri Red Chilli Powder

#KadhiPakora #YuzvendraChahal #HowsThat #AnybodyCanCookWithRajshriFood #DahiKadhiPakoda

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Host: Varun Inamdar
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Kadhi or karhi is a dish originating from the Indian subcontinent. It consists of a thick gravy based on gram flour and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten with boiled rice or roti.
In Gujarat and Rajasthan, it is usually served with khichdi, roti, paratha or rice. It is considered a light food. Gujarati and Rajasthani kadhi differs from the Uttar Pradesh variety. Traditionally, it is little sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras and its consistency is slightly thinner. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. Variations on this basic dish include the addition of certain vegetables, notably bhindi (okra) in which case it is known as bhinda ni kadhi. In Punjab, kadhi is a simple, quick winter meal. Made from besan (Gram flour) to thicken the consistency, and adding pakoras, it is eaten with either long-grain basmati rice or, more commonly, with a roti. Unlike the rest of India, sour yogurt is not added—just full-fat buttermilk or unsweetened yogurt. |

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