Kadhi Pakoda

Ingredients

For Pakoda

• 2 medium Onions, thinly sliced
• 2 Green Chillies, chopped
• 1 tbsp Coriander leaves, chopped
• 1 tsp Ajwain
• 1 tsp Cumin seeds
• 1 tsp Red Chilli powder
• 1 tsp Turmeric powder
• Salt to taste
• 2 cups Gram Flour/ Besan
• Oil for deep frying

For Kadhi

• 1 cup Yogurt
• 1/4 cup Gram Flour/ Besan
• 1 tsp Turmeric powder
• 1 tsp Red Chillies Powder
• Salt to taste
• 2 tbsp Oil
• 1 tsp Mustard Seeds
• 10 Curry leaves
• 2-3 Whole Red Chillies
• Chopped Coriander leaves for garnishing

Steps

For Pakoda

1. Put onions, green chillies, coriander leaves, ajwain, cumin seeds, red chilli powder, turmeric powder, salt and gram flour in a mixing bowl.
2. Use water as required to make a thick batter.
3. Form small balls and deep-fry until golden brown.
4. Set aside for later use.

For Kadhi

1. For kadhi, put yogurt, gram flour, turmeric powder, red chilli powder, salt and water as required in a mixing bowl to make a thin batter.
2. Put oil, mustard seeds, curry leaves and whole red chillies in a heavy-bottomed pan.
3. Cook for a minute and let the mixture splutter.
4. Slowly add the gram-flour and yogurt mixture. Keep mixing over a low flame until completely cooked; otherwise the curd will curdle.
5. Once cooked, serve in a bowl and place the crispy pakodas in it.
6. Finish with a coriander-leaf garnish.