PAKODI KI KADHI

INGREDIENTS:

    For Kadhi:

• Curd(dahi)- 3cup,
• Gram flour(besan)- 2tbsp,
• Mustard seeds(rai)- ½ tsp,
• Cumin seeds(jeera)- ½ tsp,
• Asafetida(hing)- a pinch ,
• Chopped green chili(hari mirch)- 1,
• Curry leaves( curry patta)- 5-6,
• Chopped coriander leaves(hara dhaniya)- 1tbsp,
• Fenugreek seeds(dana methi)- 5-6,
• Turmeric powder(haldi)- ½ tsp,         
• Ginger paste(adarakh)- ¼ tsp,
• Salt(namak)- as per taste,
• Oil or ghee- 2 tbsp.

   For Pakodi:

• Gram flour(besan)- 1 ½ cup,
• Salt(namak) as per taste)
• Garam masala- a pinchful,
• Water(pani) as per need,
• Red chili powder(lal mirch)-1/4 tsp
• Oil- for deep frying.

METHOD:

1.    Place besan, salt, garam masala, red chili powder in a bowl and make batter by adding water.

2.    Heat oil in frying pan. Drop small balls with spoon or hand in oil.

3.    Fry till golden brown color. Remove from oil and keep aside.

4.    Place curd in bowl and add besan. Beat nicely to make a smooth batter.

5.    Heat oil in pan. Add mustard seeds, cumin seeds, asafoetida, fenugreek seeds, curry leaves and green chili.

6.    When curry leaves starts to splutter, add turmeric powder, ginger paste and curd besan mix batter.

7.    Stir continuously until it boils on medium heat.

8.    Mix some water if needed. And cook on low flame for 5-7 minutes. Stir occasionally.

9.     Add pakodi to kadhi. Cook for 2-3 minutes. Remove from heat.

10.                       Garnish with coriander leaves.

11.                       Serve hot with Rice.