Ingredients:

• For pakodi:
• 1 cup – gram flour
• 1 – Onion
• 1/2 tsp – chilli powder
• 1/2 tsp – Ginger
• Salt to taste
• Asafoetida – a pinch
• 1/4 tsp – Turmeric powder
• Oil for deep frying
• For kadhi:
• 2 cups – Curd
• 2 tbsp – gram flour
• 1/4 tsp – Turmeric powder
• Salt to taste
• For tempering:
• 2 – whole Red Chillies
• 1/2 tsp – Coriander seeds
• 1/4 tsp – Fenugreek
• 2 tsp – grated Ginger
• 4 to 6 – Curry leaves
• 1/2 tsp – chilli powder
• 2 tbsp – oil

Method:

1. For making pakodi: In a mixing bowl, mix all the ingredients and sprinkle water little by little and make a smooth dough.
2. Heat a kadai with oil and drop this mixture little by little and fry until it turns golden brown.
3. Drain on an absorbent paper, and keep aside. For making kadhi:
4. Mix yogurt, gram flour, and turmeric powder, salt and 2 cups of water till smooth and lumps free.
5. Bring it to a boil.
6. Now heat oil in a pan, add red chillies, coriander seeds, fenugreek seeds, ginger, and fry for about 1 to 2 minutes.
7. Finally, add chilli powder and curry leaves, give a quick stir and keep aside.
8. Pour the tempering over the kadhi, lower the flame and simmer for 10 to 12 minutes. Keep aside.
9. Re-heat the kadhi and bring to a boil, lower the flame.
10. Drop the pakodis into the simmering kadhi and cook for a few minutes.
11. Serve.
12. Recipe courtesy: Pachanti