INGREDIENTS
- 1 Large Potato
- 1 Large Onion
- 2-3 Green Chillies or as per taste
- 2-3 Sprigs of Curry Leaf
- 1 Tspn Coriander Seeds, crushed
- 1 Tspn Ajwain Seeds
- 1 Tspn Mustard Seeds
- 1 Tspn Cumin Seeds
- Chilli Powder, as per taste
- 1 Cup Sour Curd
- 1 Cup Besan/ Gram Flour
- Pinch of hing/ asafoetida
- 2 Tspn Ghee
- 1 Dry Red Chilli
- Cut the potato and onion, into small pieces. Put them into a mixing bowl, along with some curry leaves, minced green chillies, ajwain, crushed coriander, salt as per taste and turmeric.
- Sprinkle besan generously and mix well. For moisture, add curd accordingly. The consistency should be much thicker than dosa batter, for it has to be deep fried like a pakoda or fritters.
- Heat oil and deep fry small portions of the mixture, dropping preferably 1” diameter balls, one by one into the hot oil. Fry on medium flame.
- Once all the pakoda’s are deep fried, keep aside on a paper towel to drain out excess oil.
- Take a small bowl and add 2-3 tbspns of besan. Add water to this and make a smooth paste.
- In another larger container, pour this solution along with the rest of the curd and water to make an almost watery solution. Keep aside.
- Heat a pan, add ghee. When ghee gets heated up, add the mustard seeds and dry red chilli. Cumin seeds are to be added next, after the mustard seeds start crackling. Add hing, chilli powder, turmeric, salt and curry leaves. Saute for around 30 seconds.
- Pour the besan and curd solution. Let it come to a boil, then let it simmer. Keep stirring, lest it gets stuck to the bottom. Frothing shall be observed when this mixture is being cooked. This froth disappears after a while, indicating that the besan is now cooked.
- Add the previously fried pakoda’s and simmer for another 5-6 minutes.
- Yummylicious kadhi pakoda awaits you !!
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