Ingredients

• For Kadhi
• Kadhi Mixture
• Sher Besan 1 cup
• Yogurt 1 day old 1 cup
• Cumin powder 1 tsp
• Chili powder 1 tsp
• Chili flakes 1 tsp
• Turmeric powder 1 tsp
• Salt to taste
• Water 2 liter

For Saute

• Oil 2-3 tbsp
• Onion 1 chopped
• Cumin seeds 1 tsp
• Curry leaves 12-13
• Ginger Garlic paste 1 tsp
• Tomato 1 chopped
• Water 2 tbsp

For Pakoda

• Sher Besan 1-1/2 cup
• Onion 1 chopped
• Green chilies 3-4 chopped
• Coriander leaves 1 tbsp
• Chili flakes 1 tsp
• Turmeric powder 1/2 tsp
• Corriander crushed 1 tsp
• Red chili 1/2 tsp
• Yogurt 3 tbsp
• Salt to taste
• water as required

For Tadka

• Onion 1 sliced
• Whole Red chilies 6-7
• Cumin seeds 1 tsp
• Curry Leaves 15-20
• Green chili 1 chopped

METHOD

Chop onions, green chilies, tomato, and coriander, and keep it aside.

To prepare the Kadhi mixture pour yogurt in a mixing bowl and add Sher Besan. Add cumin powder, chili powder, chili flakes, turmeric powder, and salt, and mix well until everything is combined and there are no lumps. Add 1 liter of water to thin the mixture and stir well.
In a large pot heat oil and saute onions until they soften. Add cumin seeds, curry leaves, and ginger garlic paste and saute until fragrant.

Add tomatoes and water mix well and cook until tomatoes soften. Pour the Kadhi mixture stir it and add 1 litre water. Bring it to boil while stirring continuously so the besan doesn’t settle down and the mixture begins to thicken.

Cover the pot, and let it simmer for 30 minutes until the Kadhi thickens, keep stirring in between intervals of 6 to 8 minutes.

Meanwhile, prepare the pakoras.

Add Sher Besan to a mixing bowl. Add chopped onions, green chilies, coriander leaves, turmeric powder, crushed coriander, red chili powder, yogurt, salt to taste, and water as required to make a thick batter.
Heat oil and fry the pakoras on medium flame. Put the fried pakoras in the Khadi.

Now prepare tadka in a frying pan. Heat oil, add sliced onion whole red chilies, cumin seeds, curry leaves, and chopped green chilies. Fry until the onion turns golden brown and the tadka is fragrant.

Pour the tadka into the Kadhi and cover and cook on low flame for 5 minutes.
Delicious Kadhi Pakoda is ready.

Serving suggestion

Serve with boiled jeera rice or hot chapatis.