KADHI PAKODI

FOR THE PAKODIS:-----

Chick pea flour(besan) ----- 1 cup

Red chilli powder ---- 1 tea sp

Cumin seeds --- 1 tea sp crushed

finely chopped coriander leaves --- 1 tab sp

Salt to taste

Ajwain ---- 1 /2 tea sp

FOR KADHI:-----

Slightly sour yogurt (curd) ---- 2 cups

Water --- 2 cups

chick pea flour --- 1 tab sp

turmeric powder --- 1/2 tea sp

Coriander powder 1/4 tea sp

Red chilli powder --- 1/2 tea sp

Ghee or oil --- 1 tab sp

green chilies --- 3 slit

Mustard seeds ---- 1/2 tea sp

Cumin seeds ---- 1/2 tea sp

methi seeds --- 1/4 tea sp

Red chilies ---- 2 no.

Garlic ---- 3 cloves crushed

Curry leaves a few

Salt to taste

Oil for deep frying pakodis

Onion --- 1 small sliced

Tomato --- 1 small sliced(Tomato and onion is optional )

METHOD:-----

Mix the yogurt, 1 tab sp chick pea flour, turmeric powder,coriander powder, salt to taste, 1/2 tea sp red chilli powder whisk well make sure that there are no lumps in that.

Now pour this in to a sauce pan and boil on a medium flame bring to a full boil and keep it in a low flame and let it cook

In the mean while mix all pakodi ingridents in a bowl and make a thick batter with waterthis batter should be like fitters batter.

Heat the oil in a deep frying pan and drop 1 tab sp full batter in to the hot oil and deep fry till golden color and remove from oil and add them to the boiling kadhi

Now heat ghee in a small pan add mustard seeds, cumin seeds, methi seeds green chilies, red chilies, crushed garlic curry leaves, and fry till light brown color and add slice onion and tomato and fri till they become soft and add this to kadhi mix well and switch off the flame, cover and leave for 10 min. to 1/2 hour.

By this time kadhi become thick, garnish with chopped coriander and serve with piping hot boild rice

This kadhi pakodi is for RCI:HARYANA hosted by easycrafts at Simpleindiandood event started by Lakshmi of Veggie cuisine