Suitable for:
Vegetarian, Low Carb
Serves:
2 people
Protein density:
- 54.00%
Output:
- 1 bowl
Time:
- Prep Time: 10 minutes
- Cooking Time: 15-20 minutes
Recipe Macros: Defatted Soya Pakodi Kadhi
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 126 kcal | 17 g | 3 g | 12 g | 8 g |
Ingredients: Defatted Soya Pakodi Kadhi
| Macro Ingredients | Qty | Micro Ingredients | Qty |
|---|---|---|---|
| Defatted Soya Flour | 30 g | Panch Phoron | 1/4 tsp |
| Ghee | 2 g | Haldi | 1/4 tsp |
| Sour Curd | 30 g | Red Chilli Powder | 1/2 tsp |
| Hing | 1 pinch | ||
| Water | as much required | ||
| Salt | as per taste | ||
| Ginger Chilli Paste | 1/4 tsp | ||
| Coriander Leaves | 1 tbsp |
Procedure 1: Making Pakodi
1. Make a dough by mixing defatted soya flour (20 g), ginger chili paste, curd (10 g), salt and red chili powder and keep aside for 10 minutes.
2. Now make small balls out of the dough and cook in preheated air-fryer for around 15 minutes at 180 degree celsius. Flip in between after 4-5 minutes. Keep aside when done.
rocedure 2: Making Kadhi
1. Mix curd (20 g), defatted soya flour (10 g), haldi and salt and water. Then sieve this mixture to make a smooth mixture without lumps.
2. Pour the slurry in a kadhai and bring to a boil, while stirring continuously.
3. Now lower the flame and simmer for another 6-7 minutes.
4. Once done add the pakodis and coriander leaves to the kadhi.
5. Now heat ghee (2 g) in a separate pan, add panch phoran.
6. When it starts to crackle, add hing and red chili powder and immediately pour on the prepared kadhi.
Your soya pakodi kadhi is ready.
Have it with missi roti or jeera rice.
Outcome:
Thin, liquidy, soft.
Shelf Life:
Can be stored in refrigerator for 1-2 days.
Storage Instructions:
Refrigerate for 1-2 hours. Can be eaten cold or reheat to have it hot.
Additional Info:
- Tastes bYou can adjust the quantity of besan as per your macros.
- You can have pakodis as an individual snack or just cut into pieces.
- You can use finely sieved soya chunks powder instead of defatted soya flour.
