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

Process:

For Pakoda

• In a mixing bowl, add onions, green chillies, coriander leaves, ajwain, cumin seeds, red chilli powder, turmeric powder, salt and gram flour.
• Add water as required to make a thick batter.
• Make small balls and deep fry them until golden brown in colour.
• Keep aside till further use.

For Kadhi

• In a mixing bowl, add yogurt, gram flour, turmeric powder, red chilli powder, salt and water as required to make a thin batter.
• In a heavy bottom pan, add oil, mustard seeds, curry leaves and whole red chillies.
• Cook for a minute and let it splutter.
• Then slowly add the gram flour and yogurt mixture, and keep mixing the mixture on a low flame until it’s cooked completely, otherwise there will be curdles in the curd.
• Once cooked, serve it in a bowl and place crispy pakodas in it.
• Garnish with coriander leaves.