Kadi Patta or Curry leaves Pakoda
Kadi Patta or Curry leaves Pakoda

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, kadi patta or curry leaves pakoda. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Welcome to Vijayalakshmi kitchen Curry leaves Bhaji #curryleaves #kadipatta #karivepaku #pakodi #vijayalakshmi. kadi patta Chutney (करी पत्ते की चटनी). Helps keep anaemia at bay: Kadi patta or curry leaves are a rich source of iron and folic acid.

Kadi Patta or Curry leaves Pakoda is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Kadi Patta or Curry leaves Pakoda is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have kadi patta or curry leaves pakoda using 12 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Kadi Patta or Curry leaves Pakoda:
  1. Get 10-12 fresh curry leaves on stalk
  2. Take 1 cup Besan/Gram flour
  3. Get 2 tbsp Rice flour
  4. Make ready 1/4 tsp Red chilli powder
  5. Prepare 1/4 tsp Garam masala powder
  6. Take 1/2 tsp Chaat Masala
  7. Make ready 1/4 tsp Turmeric powder
  8. Take 1 tsp Ginger garlic paste
  9. Get 1 tsp kasuri Methi
  10. Take to taste salt
  11. Prepare 2/3 cup or as required Water
  12. Make ready as needed Oil – for frying

These leaves are also called as kadi patta or sweet neem leaves. These green curry leaves have so many benefits for hair. In this post we will share how you can use the curry leaves for hair care, premature grey and some hair care natural tips that will helps you get away with the white hair or hair. Curry leaves or kadi patta are popular in India because of its aroma and striking taste.

Steps to make Kadi Patta or Curry leaves Pakoda:
  1. Wash and pat dry the curry leaves with a kitchen towel. - Mix together in a bowl – besan, rice flour, ginger garlic paste, turmeric powder,chaat masala, garam masala powder, red chilli powder, kasuri methi and salt.
  2. Add enough water to make a thick batter and mix thoroughly - Heat oil to smoking point. - Dip each stalk of curry leaves into the batter and drop into the hot oil. - Fry until golden brown.
  3. Drain onto plates lined with kitchen towel and continue with the remaining curry leaf stalks - Serve hot with tomato sauce and coffee or tea.

It slowly made way to many Asian kitchens because of its amazing and distinct flavour. Curry leaves are an essential ingredient in Kadhi Pakoda, which is quite a popular delicacy in many parts of the country. In hindi, curry leaves are known as Kadi patta. curry leaves are added to most tadka or tempering in South Indian dishes. They add their aroma and flavor to the Curry leaves are an essential ingredient in South Indian cuisine and nowadays many people in north India also have started using these leaves. Kadi Pakoda Recipe is a spicy sour yogurt and gram flour (besan) based curry with deep fried fritters simmered Kadi Pakoda/Kadhi Pakora is one of my favorite recipes.

So that’s going to wrap this up for this exceptional food kadi patta or curry leaves pakoda recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!