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For the kadhi
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4 cups fresh curds, beaten
2 tablespoons Bengal gram flour (besan)
1/4 teaspoon turmeric powder (haldi)
salt to taste
For the pakodis
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1 cup Bengal gram flour (besan)
2 tablespoons chopped coriander
1/4 teaspoon turmeric powder (haldi)
a pinch soda bi-carb
1 teaspoon cumin seeds (jeera)
2 green chillies, finely chopped
salt to taste
oil for deep frying
For the tempering
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12 mm. (½") stick cinnamon
2 cloves
2 whole red chillies
1/2 teaspoon fennel seeds (saunf)
1/2 teaspoon coriander (dhania) seeds
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon fenugreek seeds (methi)
2 teaspoons grated ginger
4 to 6 curry leaves
1/2 teaspon chilli powder
2 tablespoons oil
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For the kadhi
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Heat the oil in a pan and fry the ingredients for the tempering for
2 minutes. Keep aside.
Mix the curds, gram flour, turmeric powder and salt with ½ cup
of water and bring to a boil. Pour the tempering over the mixture.
Simmer for 10 to 12 minutes.
For the pakodis
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Mix all the ingredients for the pakodis except the oil and add a
little water to make a thick batter.
Heat the oil in a kadhai and drop spoonfuls of the batter into the
hot oil.
Deep fry till the pakodis are crisp and golden brown. Drain on
absorbent paper. Keep aside.
How to proceed
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Add the pakodis to the hot kadhi and mix well. Serve hot.
Cooking Time : 30 mins.
Preparation Time : 15 mins.
Serves : 4 to 5 people
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