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Chick pea flour(besan) ----- 1 cup
Red chilli powder ---- 1 tea sp
Cumin seeds --- 1 tea sp crushed
finely chopped coriander leaves --- 1 tab sp
Salt to taste
Ajwain ---- 1 /2 tea sp
Slightly sour yogurt (curd) ---- 2 cups
Water --- 2 cups
chick pea flour --- 1 tab sp
turmeric powder --- 1/2 tea sp
Coriander powder 1/4 tea sp
Red chilli powder --- 1/2 tea sp
Ghee or oil --- 1 tab sp
green chilies --- 3 slit
Mustard seeds ---- 1/2 tea sp
Cumin seeds ---- 1/2 tea sp
methi seeds --- 1/4 tea sp
Red chilies ---- 2 no.
Garlic ---- 3 cloves crushed
Curry leaves a few
Salt to taste
Oil for deep frying pakodis
Onion --- 1 small sliced
Tomato --- 1 small sliced(Tomato and onion is optional )
Mix the yogurt, 1 tab sp chick pea flour, turmeric powder,coriander powder, salt to taste, 1/2 tea sp red chilli powder whisk well make sure that there are no lumps in that.
Now pour this in to a sauce pan and boil on a medium flame bring to a full boil and keep it in a low flame and let it cook
In the mean while mix all pakodi ingridents in a bowl and make a thick batter with waterthis batter should be like fitters batter.
Heat the oil in a deep frying pan and drop 1 tab sp full batter in to the hot oil and deep fry till golden color and remove from oil and add them to the boiling kadhi
Now heat ghee in a small pan add mustard seeds, cumin seeds, methi seeds green chilies, red chilies, crushed garlic curry leaves, and fry till light brown color and add slice onion and tomato and fri till they become soft and add this to kadhi mix well and switch off the flame, cover and leave for 10 min. to 1/2 hour.
By this time kadhi become thick, garnish with chopped coriander and serve with piping hot boild rice


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