Kadi Pakoda

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Ingredients

1 bowl curd.

Salt to taste.

1 tsp. Turmeric.

3 tsp. Gram flour.

1/2 tsp. Red Chilli powder.

1 tsp. Ginger-Garlic paste.

Oil.

1 pinch of Cumin.

1 pinch Coriander seeds.

2 tsp. Chopped Garlic.

1 cup chopped Onions.

2-3 nos. dry red Chilli.

Handful Curry leaves.

1 tsp. Asafoetida.

For Pakoras-

Chopped Spinach.

Chopped Onions.

Salt to taste.

Chilli powder.

Gram flour.

Final tempering-

2 tsp. Ghee.

Handful Mustard seeds.

2 nos. dry red Chilli.

2 nos. slit Green Chilli.

Handful Curry leaves.

1 tsp. Asafoetida.

1/2 tsp. Red Chilli powder.

Method

• Take 1 bowl of curd and dilute it with a little water and whisk it.
• Then add some salt, some turmeric, some gram flour and, some red chili powder and whisk it nicely.
• Now add 1 tsp ginger-garlic paste to the mixture, a little water and again whisk. This should be a watery mixture.
• Now heat some oil in a cooking pot and add a pinch of cumin seeds, a pinch of coriander seeds, 2 tsp. chopped garlic, 1 cup finely chopped onion and 2-3 nos. of dry red chili. Sauté everything together.
• And then add a handful of curry leaves and 1 tsp. asafoetida and stir.
• Now pour the mixture of curd and gram flour into this and keep stirring and cover the pot with a lid and let it cook nicely on a mild flame.
• Then add some chopped spinach, chopped onions, salt to taste, a little red chili powder and gram flour and make a nice thick paste of it with water. Deep fry small balls of this paste and the cutlets (Pakoras) will be ready.
• Now take 2 tsp ghee in a fresh pan and heat it up and add a handful of Mustard seeds, 2 dried red chilies, some green chilies slit in half, a handful curry leaves, and some Asafoetida and 1/2 tsp. red chili powder. Let it cook.
• And pour this tempering on the Kadi.
• Now add the Pakodas into it and turn off the flame. Serve it hot in a nice bowl.

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