Thodi tanginess, thodi spice aur woh garam pakode … bas dil khush ho jaata hai.

Recipe

Components

Kadhi
1 1/4 cups yogurt
3-4 tablespoons gram flour (besan).
1/2 tsp asafoetida (hing).
1/2 tsp red chilli powder.
1/4 tsp turmeric powder.
1 tbsp ginger- garlic paste.
Salt to taste.
2 tbsps oil + to deep fry.
1/2 tsp fenugreek seeds.
2-3 dried red chillies, stemmed and broken.
Pakoda.
1 cup sliced fenugreek leaves.
1 medium onion, sliced.
3/4 cup gram flour (besan).
1/2 tsp red chilli powder.
1/4 tsp turmeric powder.
Salt to taste.
A pinch of carom seeds (ajwain).
Fresh coriander sprig for garnish.
Steamed rice for serving.

Approach.

1. To make kadhi, take yogurt in a bowl. Add gram flour, asafoetida, red chilli powder, turmeric powder, ginger- garlic paste and salt and whisk well. Include 2 cups water and mix well.
2. For tempering, heat oil in a kadai. Add fenugreek seeds, dried red chillies and sauté for 30 seconds.
3. Include yogurt mixture and cook on medium heat for 10-15 minutes.
4. To make pakodas, take fenugreek leaves in a bowl. Add onion, gram flour, red chilli powder, turmeric powder, salt and carom seeds and blend well.
5. Include 2-3 tbsps water and mix well.
6. Heat sufficient oil in a kadai. Drop little parts of pakoda mix and deep fry till golden brown and crisp.
7. Drain and add to the kadhi and mix well. Cook for 4-5 minutes.
8. Transfer in a serving bowl, garnish with coriander sprig and serve hot with steamed rice.

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