Kadhi Pakora With All Secrets Revealed to make Soft and Tender Pakora's with Delicious Kadhi

[@craigmorton8201]

Beautiful and mouth watering

[@shraddharanawat1271]

Great recipe👌👌

[@eshithakirubha370]

Nice recipe!

[@lifaferns4843]

Hi dear nice recipe long time seen you

[@shamahpkaur2830]

👌👌👍

[@dougflewellen2940]

This is my first video and the dish must be exactly what I had in “Little India” in Singapore. My mouth waters for this again. I look forward to binge watching as many of your videos as I can stand before I have to seek out a pan and try to make a dish or two. Thank you.

[@mnislamictube6609]

Dear guru please upload one large quantity of chicken dum biryani receipie video I like your biryani style

[@twoHRdrive]

Thank you kindly for the great video. I Made it to about the 5:00 mark with my kadhi. The flavor is really good, nothing appears to be burnt, but I used room-temperature yogurt instead of buttermilk. I cooked very slowly and thee yogurt did not split. Iit's very tasty and I was able to get the thick creamy texture that you show at about 5 mintues (5:00). *However*, I feel that I can still taste the individual grains of the chickpea flour (besan). So, my kadhi tastes a little "grainy", as if the grains of besan are still too raw or something. Is this normal? Does anyone have a suggestion? Thank you!

[@priya1233able]

Abhi horror dekhi ..ab pakora. Good..