Kadhi Pakoda

Ingredients

For Pakoda 

• 2 ½ medium Onions, thinly sliced
• 2 Green Chillies, chopped
• 1 tbsp Coriander leaves, chopped
• 1 tsp Ajwain
• 1 tsp Cumin seeds
• Salt to taste
• 2 cups Gram Flour/ Besan
• Oil for deep frying

For Kadhi

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

Process:

For Pakodas :

In a mixing bowl, add onions, green chillies, coriander leaves, ajwain, cumin seeds, salt and gram flour. Add water as required to make a thick batter.

Make small balls and deep fry them till golden brown in colour.

Keep aside till me make kadhi.

You can also make aloo pakodas by adding finely sliced potatos instead of onion to the pakoda mixture asper your choice.

For Kadhi :

In a mixing bowl, add yogurt, gram flour, turmeric powder, salt and water as required to make a thin batter.

In a deep kadhai add oil, mustard seeds, curry leaves, methi seeds and whole red chillies.

Cook it for a minute till it splutter.

Then add gram flour and yogurt mixture, and keep, mixing the mixture on low flame until it is cooked completely. Otherwise there will be curdles in yogurt.

After Kadhi is cooked, serve it in a bowl and place crispy pakodas in it.

Garnish with chopped Coriander leaves and serve it with Rice or Chappati.