For the Pakodas:
Gram flour (Besan)
Red Chilli crushed
green chillies and corriander leaves
Crushed cumin and corriander
Salt, to taste
Water as required for batter
oil as required for deep frying pakoras
For the Kadhi
Sour Curd / Yogurt
Gram flour / Besan
Onion and garlic cloves
Turmeric / haldi
Red chilli powder/lal mirch powder
For the Tempering
Mustard Seeds / Rai
Cumin seeds / Jeera
corriander seeds/ dhana
Fenugreek seeds / Methi (Fenugreek)
Dry red chillie whole
Asafoetida / Hing: a pinch
Oil/Pure ghee (Clarified butter): 2-3 tablespoon
For the kadhi:
First of all finely blend 2 small chopped onions and 6 cloves garlic with 2-3 tablespoon of water.
Then add 11/2 cup yoghurt , 6 tablespoon gramflour , ½ teaspoon haldi, 11/2 teaspoon red chilli pd and 1cup water and blend it again.Take out d mixture in a large jug and add in another 5-6 cups of water , and mix thoroughly to make a thin mixture like buttermilk consistency.
Keep aside for ½ an hour before making kadhi.
Now heat 2 tablespoon of oil in large heavy bottom pot. Add ½ teaspoon mustard seeds , few curry leaves and a pinch of assafoitida , when aromatic pour in d yoghurt and gramflour mixture and cook stirring constantly on med flame until it boils.When 1st boil comes cook on high flame for few minutes , then reduce d flame and simmer d whole thing on low flame until d raw taste of gramflour is gone , for about 25-30 minutes.
Keep stirring in between to avoid sticking .If d water has evaporated by now, do add more and cook a little. The consistency of kadhi should not b too thick , it should b of med consistency.
Meanwhile prepare d pakoras ( bhajiyas ) and gently lower d fried pakoras in d simmering kadhi and simmer d whole thing till d pakoras get soft and spongy, just for only 2-3 minutes and turn off d gas.Pour d tempering (vaghaar) over d kadhi.
Sprinkle chopped corriander leaves and serve piping hot either with steamed rice or chappati.......or........just like that........
Oil , whole red chillies , few curry leaves , ½ teaspoon Methi (Fenugreek) dana (fenugreek seeds) ½ teaspoon corriander seeds and cumin seeds.
1-11/2 cups gramflour ,3 med onions sliced , crushed red chillies , salt to taste , crushed cumin and cruhed corriander , few green chillies and couple tablespoon of chopped corriander leaves ,¼-½ teaspoon baking powder and last but not d least 1-2 tablespoon hot oil.
Water s req to make a batter of semi thick consistency and oil for deep frying.
INFO & TIPS
Curd should b sour for this recipe.