Imli ki kadi

Ingredients

• 4 tablespoon besan
• as per requirement salt, ajwain
• as required water
• as required Oil for frying
• 2 tablespoon besan, 1 cup Tamarind pulp, 1/2 teaspoon lal mirch powder and haldi
• 4-5 tablespoon jaggery powder
• 1/2 teaspoon -methi seeds,kalongi, zeera, hing
• 2-3 glass water
• as required Salt to taste
• 1/4 tsp kali sarso, hing,red chilli,
• some curry patta
• 2 dried lal mirch

Steps

1. For pakori
2. Mix all ingredients except water Mix water little by little and whisk it till you get fluffy batter Batter shouldn’t be flowing
3. Make pakodi out of it as per your requirement If batter is left, then it is ok It will be used later Put all pakodi in a salted water Keep it aside
4. For kadi Take another 2 tablespoon besan make a fine paste Also if pakodi batter is left unused add it also Now mix in tamarind (imli) pulp and 2 glasses of water Make a flowing consistency Add in 1/2 teaspoon Red chilli pdand haldi
5. In a kadai put oil, add in zeera, kalongi, meethi seeds, let it splutter Add in hing Immediately add in above besan solution Add in salt
6. Let it boil for 2-3 minutes, add jaggery powder Squeeze all pakoda and add in kadai Let it boil On simmer flame for at least 7-10 minutes Always cover
7. Taste it for salt, it has to be khatta meetha in taste
8. Tempering
9. In a pan roast sarsoo, zeera., lal mirch, curry patta, hing and lastly put ghee, once done Immediately put onto kadiand put the lid