Pakode wali kadi

Ingredients

• 1/2 bowl gram flour
• 1 1/2 bowl curd
• 2 glass water
• 1 onion chopped
• 1/2spoon turmeric powder
• to taste Salt
• Oil to fry
• 1spoon cumin seeds
• 1 green chilli chopped
• 1/3 spoon red chilli powder

Steps

1. Whisk the curd until smooth in a big bowl or jug. Add water, follow with 2 spoon of gram flour, and mix thoroughly.
2. Combine the remaining gram flour with salt and 1/3 of the chilli powder in a bowl. Mix thoroughly, then add water as required to form a batter.
3. Chop the onions and green chillies, and mix some of each thoroughly into the pakoda batter. Put enough oil in a pan for deep-frying. Add the batter to the oil with a spoon or your hands and deep-fry it until golden brown.
4. Set a pan over the flame and add the gram-flour lassi to make the kadhi. Stir over a high flame until some water has reduced, stirring continuously so it will not burn. For the tadka, add some oil to another pan, followed by cumin seeds. Once they crackle, add onions and chopped green chilli and stir until golden brown. Add turmeric, salt and chilli powder; cook for a minute before adding the tadka to the lassi.
5. Mix the tadka through well. When, after a couple of boils, the kadhi has absorbed all the spices and reached the desired consistency, add the pakode. Cook over a high flame until one boil, then turn the flame off. Serve with rice or roti, or with some papad and salad.