Ingredients

• 2 cup - sour curd
• 2 tbsp - gramflour
• 1 tbsp - dessicated grated coconut
• 1 tsp - garlic crushed
• 1 tbsp - coriander leaves finely chopped
• 1 tsp - ginger, mashed
• 1/2 tsp - turmeric powder
• For Pakodis:
• 1/4 cup - gramflour
• 1/2 tsp - green chillies finely chopped
• 1 tbsp - coriander leaves finely chopped
• 1 pinch - sodium bicarbonate
• 2-3 pinches - turmeric powder
• Salt to taste
• Oil to deep fry
• For seasoning:
• 2 tbsp - oil
• 1 - red chilli broken
• 1/2 tsp - cumin seeds
• 1/2 tsp - mustard seeds
• 2 stalks - curry leaves

How to Make Dahi Kadhi with Pakodis

• For Pakodis:
• Mix all ingredients except oil.
• Add enough water to make a thick batter.
• Drop a few lumps at a time in hot oil.
• Deep fry till golden.
• For Kadhi:
• Grind garlic, ginger together, to a smooth paste.
• Beat curd till smooth.
• Add 2 cups water and gram flour.
• Beat again till no lumps are left.
• Strain through a sieve.
• Add roasted coconut, ginger-garlic paste and salt.
• Put to heat, stirring continuously, till boiling starts.
• Once boiling, simmer on low for 5-7 minutes.
• To proceed:
• Heat oil in a small pan, add seeds, allow to splutter.
• Add chilli and curry leaves, stir, and pour onto hot Kadhi.
• Add bhajiyas, stir and cook further for 2-3 minutes.
• Garnish with finely chopped coriander leaves
• Serve hot with kushkha.