• For pakora:
• Gram flour (Besan) 3/4 cup
• Onion ,finely chopped 1 medium
• (methi),chopped 1/2 cup
• Ginger, grated 1 inch pie, (ajwain) 1 Teaspoon
• Red Chilli powder 1 Teaspoon
• Baking powder 1/4 Teaspoon
• Salt to taste
• Oil to deep fry
• For Kadhi:
• Yogurt half kg
• Gram flour (Besan) 1/4 cup
• Turmeric powder 1 Teaspoon
• Salt to taste
• Oil 2 tablespoons
• (methi dana) 1/2 Teaspoon
• zeera 1/2 Teaspoon
• Dried Red chillies,
• kali mirch 6
• Onion ,chopped (optional) 1 medium
• Ginger,chopped 1/2 inch piece
• Red Chilli powder 1 Teaspoon

Mix all the pakora ingredients, except oil, adding about half a cup of water.

Heat sufficient oil in a kadai, drop small portions of the besan mixture and deep fry till golden brown.

Drain and place on an absorbent paper and set aside.

For kadhi:
Whisk yogurt well and mix besan.

Blend thoroughly so as to ensure that there are no lumps.

Add turmeric powder, salt and three cups of water.

Heat two tablespoons of oil in a kadai.

Add methi dana, cumin seeds, kali mirch sabat and red chilies.

Stir-fry for half a minute. Add onions and ginger and stir-fry for a minute.

Add yogurt mixture. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally.

Add red chili powder and fried pakoras and continue to simmer for four to five minutes.

Garnish with coriander leaves.

by Pak101.com (few years ago!) / 1004 views