- For pakoras Gram flour (besan)
- 3/4 cup Onion,finely chopped
- 1 medium Fenugreek leaves (methi),chopped
- 1/2 cup Ginger,grated
- 1 inch piece Carom seeds (ajwain)
- 1 teaspoon Red chilli powder
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- to taste Oil
- to deep fry For Kadhi
- Yogurt 1 cup
- Gram flour (besan) 1/4 cup
- Turmeric powder 1 teaspoon
- Salt to taste
- Oil 2 tablespoons
- Fenugreek seeds (methi dana) 1/2 teaspoon
- Cumin seeds 1/2 teaspoon
- Dried red chillies,broken into 2 2
- Black peppercorns 6
- Onion,chopped 1 medium
- Ginger, chopped 1/2 inch piece
- Red chilli powder 1 teaspoon
METHOD:All pakora ingredients except oil, in a kadai add half a cup of water.Heat Mix enough oil, gram flour mixture and drop small portions of deep fry till golden brown. Drain and place on absorbent paper and set aside. For Kadhi, whisk the yogurt and gram flour mix well. Blend well so as to ensure that there are no lumps. Turmeric powder, salt and add three cups of water. Heat oil in a kadai two tablespoons. Fenugreek seeds, cumin seeds, black peppercorns and add red pepper. Stir-fry for half minute. Add onion and ginger and stir-fry for a minute. Add yogurt mixture. Bring to a boil and simmer over low heat for about fifteen minutes, stirring occasionally. Add red chilli powder and fried pakoras and continue to simmer for four to five minutes. Serve hot with steamed rice.
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