KADI PAKODA

INGREDIENTS:

Ingredients for pakoda:
Onion	½ cup – finely chopped
Methi leaves	1 cup – chopped
Coriander leaves	2 tbsp – chopped
Besan	1 cup
Salt	As per taste
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Coriander powder	1 tsp
Ajwain	¼ tsp
Water	As required

Ingredients for kadi:
Curd	3 cup
Besan	½ cup
Ginger paste	1 tbsp
Salt	1 tsp
Turmeric powder	½ tsp
Red chili powder	½ tsp
Coriander powder	1 tbsp
Black pepper powder	¼ tsp
Asafetida	¼ tsp
Dry red chili	2-3
Methi seeds	¼ tsp
Cumin seeds	¼ tsp
Oil	2 tbsp
Water	1000 ml
Onion	1 small – finely sliced
Potato	1 small – chopped into cubes
Coriander leaves	3-4 tbsp

METHOD:

Making the pakodas:

• In a mixing bowl, add chopped onions, methi leaves, coriander leaves, salt, turmeric powder, red chili powder, coriander powder, ajwain and besan.
• Mix well and add water as required to make a batter. The batter should be thick yet moist but not runny.
• In a kadai, heat oil for frying the pakodas. When oil is hot, turn the flame to medium and drop small amounts of batter into the oil using hand or spoon.
• Stir while frying and flip occasionally. Fry them until golden and crisp and strain from oil onto a kitchen tissue.
• Continue frying all the pakodas and keep aside.

Making the kadi:

• In a large mixing bowl, add 3 cups of curd, ½ cup besan, ginger paste, salt, turmeric powder and red chili powder. Mix well using a whisk to get a lump-free batter.
• Add a liter of water and mix well. Keep aside.
• In a pan, add 2 tbsp of oil and heat on medium flame. Add cumin seeds, methi seeds, broken dry red chilies, coriander powder, black pepper powder, and asafetida. Saute for 1-2 mins.
• Add sliced onions and cook until onions are translucent. Add chopped potatoes and saute for 3-4 mins.
• Turn the heat to low flame and pour the curd-besan mixture to the pan. Stir continuously until a boil comes.
• Continue boiling on medium flame for 30-40 minutes until the potatoes are cooked and kadi thickens.
• Turn off the heat and mix in coriander leaves. Add the pakodas to the kadi 10 mins before serving.
• Serve the kadi pakoda warm with rice and enjoy!!