
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.
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