Ingredients:

• For pakodis:
• 1/2 cup – gram flour
• 1/2 tsp – Red Chilli powder
• salt to taste
• 2 pinches Asafoetida
• For kadhi:
• 3 cups – sour buttermilk
• 1.5 tbsp – gram flour
• 1 stalk Curry leaves
• 3 Green chillies
• 1/2 tbsp – Coriander leaves (chopped)
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – coriander powder
• 1/2 tsp each of cumin and Mustard Seeds
• 3 pinches Asafoetida
• 1 papad – broken into 1 inch squares
• 1 tbsp – Ghee

Method:

1. For pakodis:
2. Mix all the ingredients, add some water and make a thick batter.
3. Put plenty of water (1/2 litre) to boil.
4. Pick up some batter in cupped fingers.
5. Drop into the boiling water.
6. Repeat with remaining batter.
7. Allow to boil till cooked (15-20 minutes). Keep aside.
8. For kadhi:
9. Mix salt, chilli powder, turmeric, coriander powder in some water to make a thin paste.
10. Heat ghee in a saucepan, add cumin and mustard seeds, asafoetida, and allow to splutter.
11. Add curry leaves, chillies, stir. Add masala paste.
12. Allow to simmer for 2-3 minutes.
13. Spoon off the oil that floats on top, keep aside.
14. Add pakodis to the water. Bring to a boil
15. Mix flour into buttermilk till no lumps are left.
16. Add and stir continuously till it reaches boiling point.
17. Simmer on low heat for 10 minutes.
18. Add coriander, papad and the reserved oil.
19. Stir gently, bring back to the boil and cook for 1 or 2 minutes.
20. Serve hot with rice, parathas, etc.

Recipe courtesy of Sify Bawarchi