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, chopped
• 1/4 tsp- Turmeric powder
• 1/2 tsp- Red Chilli powder
• 1/4 tsp- Dhania (coriander seed) powder
• 1/2 tsp – each cumin and Mustard Seeds
• 3 pinches Asafoetida
• 1 papad broken into 1″squares
• 1 tbsp – Ghee
• Salt to taste

Method:

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

Recipe courtesy of Sify Bawarchi