Kadhi Pakoda
For the Kadhi
For the Pakoda
  1. Mix all the ingredients for the Pakora except the oil.
  2. Heat oil in a kadai/wok for frying the pakodas.
  3. Add 1 tbsp of hot oil to the pakoda mixture.
  4. Add water and mix nicely to make a thick batter.
  5. Check if the oil is sufficiently hot by putting a drop of the batter in the oil.It sizzles right away and floats on the top.
  6. Using a spoon (teaspoon) drop portions of the batter in the hot oil and fry till golden brown.
  7. Drain on a paper napkin.
For the Kadhi
  1. Mix the buttermilk with the besan and blend it thoroughly, ensuring that no lumps are formed. (Use your hand and dissolve any lumps if any!)
  2. Add salt, turmeric powder and red chilli powder.
  3. In a wok/kadai heat oil.
  4. Add the mustard seeds and once they crackle add the cumene seeds.
  5. Add the fenugreek seeds and then the ginger garlic paste and the chopped green chillies
  6. Add the chopped onions and fry till translucent.
  7. Now add the buttermilk- besan mixture and bring to a rolling boil.
  8. The Kadhi will thicken after a few boils.
  9. Switch off the gas and add the Pakodas.
  10. Garnish with coriander leaves.
  11. Serve hot with steamed rice.
Recipe Notes