How To Make Soft Fritters For Kadhi – Easy Tips

Kadhi is a popular Indian curry made with a sour batter of curd and gram flour. Kadhi has a special place in our hearts just like Rajma, Chole and Chana. Punjabi Kadhi, Gujarati Kadhi, Rajasthani Kadhi and many more Kadhi It changes a bit as soon as it crosses the border, but its essence remains the same. A mixture of gram flour and curd is cooked for a while before being filled with fried gram flour fritters and topped with a tempering of spices like whole red chilies, mustard leaves, and curry leaves, allowing some of the strong pungent flavors to mellow. A pot is made. The main ingredient that sets this curry apart from other curries in Indian cuisine is the pakoda.

hence, making the pakoras perfectly is essential to give the required crunch and flavor to the entire dish. If you are wondering how to go about it, we have some pointers for you. So, without any further ado, let’s find out how to do that.

Here are some tips to make soft and fluffy fritters for kadhi:

1. Add enough water

Pay close attention to how much water you add to the batter. Using too much water can spoil the shape and size of the pakoras.

2. Use the right utensils and oil

Choose a thick skillet with a heavy bottom to help keep the frying temperature constant. Deep-frying oil should have a high smoke point, such as vegetable or peanut oil. Because olive oil has a low smoking point, it should not be used for frying.

3. Moderate heat

Always fry the pakoras on medium flame to ensure that they are properly cooked and crispy. Make sure the oil is hot enough; Otherwise, the fritters will absorb more oil, resulting in more fat. To check the temperature, first drop a small piece of batter. It should rise slowly and not turn brown.

4. Soak in water

Make sure that the fritters are cooked till they are evenly golden brown in colour. Keep a bowl of water aside. Once all the pakoras are done. Put the hot pakodas in a bowl and soak them for 1-2 minutes. By soaking the pakodas in water, they become soft and excess oil comes out.

5. Squeeze a Little

In the end, squeeze the pakoras lightly and put them in the curry.