Aloo Ki Kadhi for Vrat | Kadhi Recipe – is a soothing flavoured curry which is light and lovely. This curry is made with potatoes, chillies, Sour curd and Singhare ( water chestnut ) Ka atta.
This is a great recipe for the Navratri Festival Fast. Soak in the delicious, tasty Aloo Ki Kadhi with diced potato cubes dipped in it. This is Great lunch during the Navratri Festival.
However, when it comes to the Navratri Festival there are many restrictions on the food. The Maharashtrian Kadhi recipe, I am sharing will certainly make your Navratri even more special.
Serve this creamy texture Aloo Ki Kadhi is best with steam rice or Tawa Roti. Kadhi Chawal is a very famous way to serve
If you are looking for more Navratri Vrat Recipes:
Check out :
- Sabudana Khichdi
- Kuttu Ka Dosa
- Singhare Atta Ka Samosa
- Arbi Kofta Recipe
- Chawal Dhokla
- Makhana Kheer
- Vrat Wale Aloo Rasedaar
- Navratri Special Lassi
Aloo Ki Kadhi for vrat | Kadhi Recipe
- Boiled Potatoes – 3 cups
- Salt as required
- Chilli Powder – 1/4 teaspoon
- Singhare Ka Atta ( water chestnut flour ) – 1/2 cup
- Oil for frying
- Sour yoghurt – 1 cup
- Curry leaves – 1 sprig
- Cumin seeds – 1/2 teaspoon
- Whole red chillies – 2 nos
- Chopped ginger – 1 tablespoon
- Coriander powder – 1/2 teaspoon
- Water – 4 cups
- Freshly Chopped Coriander
How to make aloo ki kadhi for vrat | kadhi recipe:
- Boil Potatoes on a medium flame, peel and mash the potatoes.
- Take mash potatoes, add salt, chilli powder and Singhare Ka Atta and mix.
- Mix everything well into a thick batter and keep 1/4 of the mixture aside and the rest will be made into pakoras.
- You can also make Kadhi Recipe without Pakora.
- Heat oil to make pakoras on a medium flame.
- To check whether the oil is hot enough, simply drop a little portion of the batter, it should come up.
- Once the oil is hot enough drop, spoonfuls of batter into the oil and fry to a golden colour on the medium flame.
- Remove the pakoras from the oil once fried and drain the excess oil using the colander.
- Put the pakoras on an absorbent paper and keep it aside and start preparing Aloo Ki Kadhi.
- Now add sour yoghurt to the remaining mixture, and mix everything well to a smooth paste and add a little bit of water and mix it until the right consistency.
- Take a heavy-based pan and reheat 2 tablespoons of oil on a medium flame.
- Add curry leaves, cumin seeds and whole red chillies and saute them till crisp.
- Once they are crisp, Slightly darkened add chopped ginger and saute a little.
- Now add the yoghurt mixture, salt, coriander powder and bring to boil.
- Once it boils, simmer over low flame till it thickens a bit, stir it frequently to avoid scorching.
- Add the pakoras, cook it for couple more mins and garnish it with chopped coriander.
- Serve hot Aloo Ki Kadhi with cooked rice or rotis or parathas.
Energy 169 cal | Protein 4 g | Carbohydrates 20.3 g | Fiber 1.7 g | Fat 6.8 g | Cholesterol 0 mg | Vitamin A 130.6 mg | Vitamin B1 0.1 mg | Vitamin B2 0.1 mg | Vitamin B3 1 mg | Vitamin C 12.3 mg | Folic acid 20.1 mg | Calcium 114 mg | Iron 0.6 mg | Sodium 19.8 mg | Potassium 242.4 mg | Zinc 0.4 mg.
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