Kadi Pakoda

Ingredients:

For Pakoda:

• 1/2 cup Besan
• 1/4 cup onions, sliced
• 1 green chilli, finely chopped
• 1/2 tsp ginger, minced
• Pinch of turmeric powder
• 1/2 tsp Ajwain seeds
• Salt to taste
• Oil for frying

For Kadi:

• 2 cups Yogurt
• A large pinch of turmeric powder
• 2 cups water
• Salt to taste
• 2 tbsp Besan
• 4 green chillies
• 1" ginger
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 3 cloves garlic

For Seasoning:

• 1/2 tsp Mustard seeds
• A large pinch of hing
• 1/2 tsp cumin seeds
• 1 tsp oil
• few curry leaves
• Chopped cilantro to garnish

Method:

Pakoda:

• Mix besan, onions,chillies,ginger, ajwain, salt in a bowl.
• Add enough water to make thick batter.
• Take some batter in hand and put random shape pakodas in hot oil and deep fry until they turn brown.
• Remove and keep aside.

Kadi:

• Take the yogurt and water in a bowl, mix it well and make buttermilk of thick consistency.
• Grind together chillies, ginger, garlic,coriander seeds, cumin seeds and mix it with the butter milk.
• Add salt, besan and mix well.
• Heat oil in a pan and add mustard seeds, when they start to crackle add cumin seeds, hing and curry leaves.
• Pour the butter milk into the tadka and bring to a boil.
• Finally add the fried pakodas to the kadi and cook for a couple of minutes.
• Garnish with chopped cilantro and serve hot.