KADHI PAKODI

    This dish is a very typical in north India . And it's always served with steamed rice. Here the key is to dip the pakodi in water which helps to remove excess oil and keeps it firm too.

INGREDIENTS:
For kadhi:
Yogurt - 1 cup
Gram flour(besan) - 1/4 cup
Oil - 1/2 tbsp
Asafetida a pinch
Cumin and mustard seeds -1/2 tsp
Dry red chilli - 2
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Salt to taste
For pakodi:
Gram flour(besan) - 1/2 cup
Ginger chopped - 1 tsp
Green chilli chopped - 1/2 tsp
Oil for deep frying
For tempering:
Oil - 1/2 tbsp
Asafetida a pinch
Cumin seed - 1/4 tsp
Red chilli powder - 1/4 tsp
Coriander leaves chopped - 1 tbsp
METHOD:

• For pakodi: combine all the ingredients for pakodi other than oil to make a semi thick batter with water.
• Beat until light and fluffy.
• Heat oil in a deep pan on medium heat and drop a tsp full of batter . Repeat for rest of the batters too.You can use our hand too. Don't over crowd the pan.
• Fry these pakodies until light golden brown. Remove from oil and immerse in salted water.
• Dip and remove these from water and keep it aside.
• For kadhi: mix the yogurt and besan with 1 1/2 cup water to a very smooth mixture. There shouldn't be any lumps.
• Heat oil in a deep pan, add all the ingredients for kadhi one after another.
• Then mix in the yogurt mixture, bring to a boil. Add pakodi and simmer it for 15 mins.
• In the mean time prepare the tempering. Heat oil in a pan, add all the ingredients one after another.
• When it starts to crackle, pour it over the kadhi pakodi.
• Kadhi pakodi is ready to serve.

Makes 4 Servings.