Ingredients
- 400 gms of curd
- 2 table spoon of besan
- 1/2 onion chopped
- Little ginger chopped
- 1/3 tea spoon turmeric powder
- 1/3 tea spoon coriander powder
- 2-3 small green chilli finely chopped.
- Pinch of hing
- Coriander leaves finely chopped
- Salt to taste
- Oil
- 4-5 methi seeds
- Mustard seeds
- For Pakodi
- 2-3 table spoon of gram flour
- Pinch of hing
- Pinch is baking soda
- Coriander leaves finely chopped
- 1-2 small green chilli finely chopped
- Salt to taste
- Oil for frying pakodi's
- For Pakodi
- Mix all ingredients and make a dough.
- Make small lemon sized pakodi and deep fry it in pan in edible oil and keep them aside.
- For Kadi
- Mix water in curd and put in mixer till bubbles are formed for 1/2 min
- Add besan in this curd water mix with hand. Keep aside for 1/2 an hr.
- Take cooking vessel, put oil add methi seeds and mustard seed let it splutter
- Add onion and fry till brown, then add all masala's
- Then add curd water mix
- Keep on string till first boil, then bring it to simmer
- After about 10 -15 min add pakodi and and let it boil for more 15 min