Ingredients

• For pakodi:
• 1 cup - gram flour
• 1 - onion
• 1/2 tsp - chilli powder
• 1/2 tsp - ginger
• Salt to taste
• Asafoetida - a pinch
• 1/4 tsp - turmeric powder
• Oil for deep frying
• For kadhi:
• 2 cups - curd
• 2 tbsp - gram flour
• 1/4 tsp - turmeric powder
• Salt to taste
• For tempering:
• 2 - whole red chillies
• 1/2 tsp - coriander seeds
• 1/4 tsp - fenugreek
• 2 tsp - grated ginger
• 4 to 6 - curry leaves
• 1/2 tsp - chilli powder
• 2 tbsp - oil

How to Make Pakode wali kadhi

• For making pakodi: In a mixing bowl, mix all the ingredients and sprinkle water little by little and make a smooth dough.
• Heat a kadai with oil and drop this mixture little by little and fry until it turns golden brown.
• Drain on an absorbent paper, and keep aside. For making kadhi:
• Mix yogurt, gram flour, and turmeric powder, salt and 2 cups of water till smooth and lumps free.
• Bring it to a boil.
• Now heat oil in a pan, add red chillies, coriander seeds, fenugreek seeds, ginger, and fry for about 1 to 2 minutes.
• Finally, add chilli powder and curry leaves, give a quick stir and keep aside.
• Pour the tempering over the kadhi, lower the flame and simmer for 10 to 12 minutes. Keep aside.
• Re-heat the kadhi and bring to a boil, lower the flame.
• Drop the pakodis into the simmering kadhi and cook for a few minutes.
• Serve.
• Recipe courtesy: Pachanti