Rajasthani Pakoda Kadhi

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 6 servings (6 serving )

Ingredients :

For The Pakodas
1 cup besan (bengal gram flour)
2 tbsp finely chopped coriander (dhania)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp cumin seeds (jeera)
1 1/2 tsp finely chopped green chillies
salt to taste
oil for deep-frying

For The Kadhi
2 cups curds (dahi)
2 tbsp besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
salt to taste
1 tbsp oil
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 whole dry kashmiri red chillies
1/2 tsp fennel seeds (saunf)
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
1/2 tsp grated ginger (adrak)
4 to 6 curry leaves (kadi patta)
1/2 tsp chilli powder

Method :

For the pakodas
For the pakodasCombine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well.Heat the oil in a deep non-stick kadhai, drop spoonfuls of the batter into it and deep-fry a few pakodas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
For the kadhi
For the kadhiCombine the curds, besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well using a whisk. Keep aside.Heat the oil in a deep non-stick pan, add the cinnamon, cloves, red chillies, fennel seeds, coriander seeds, cumin seeds, fenugreek seeds, ginger, curry leaves and chilli powder and sauté on a medium flame for a few seconds.Add the curds-besan mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
How to proceed
How to proceedJust before serving, add the pakodas to the hot kadhi, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Serve immediately.