Pakodi ki kadi

Ingredients

For Pakodi

½ cup gram flour (Besan)

1 onion finely chopped

½ teaspoon red chili powder

½ teaspoon

A pinch of baking powder

Salt to taste

Oil for frying

For kadi

2 tablespoon besan

1 ½ cup curd

3-4 green chilies slit

Few curry leaves

1” of ginger finely chopped

½ tea spoon finely chopped garlic

1 onion finely chopped

¼ teaspoon asafetida hing

½ teaspoon turmeric power

½ tea spoon red chili powder

Salt to taste

1 ½ tablespoon oil

Method

Pakodi

In a pan  mix  ½ cup besan, onion, red chili and salt and add water to make thick batter and beat it with fork clock wise till it became a smooth and fluffy batter.

Heat oil in Kadhai.

Take batter in wet hand and by using finger put small amount of batter in oil one by one. Try to make small round balls.

Turn them.  Fry till golden.

Remove from oil and keep aside.

Kadi

Mix curd and besan in a pan together and beat it till no lumps are left.

Now add about 3 cups of water in it and mix well.

Now take one tablespoon oil in another pan and heat it.

Add ginger & garlic to it and stir it.

Add green chilies hing and chopped onion to it stir it till golden.

Now add cumin seed curry leave. Stir it for a minute.

Now add curd, besan and water to it and let it cook for 20-25 minutes on a slow flame.  Keep stirring it in between.

Now add pakodi in it and cook for another 3-4 minutes in a slow flame so that pakories absorbs some of curry and became soft.

It you found kadi is thick in consistency, you can add more water and boil it.

Put in a serving dish.

Heat ½ tablespoon oil in a small Kadhai, heat it.

Now add ½ teaspoon red chili powder to it.

Sprinkle it over kadi.

Serve it with rice.