Name: PAKODI WALI KADHI recipe by Archana Bhargava at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: FOR THE PAKODIS; 1 cup besan; Water as required to make the batter; Oil for deep frying; FOR THE KADHI; 2 cups of curd , preferably sour; 4 tbsp besan; Pinch of haldi powder; 1 tbsp ghee; 1 tsp rai; 1 tsp jeera; 1/4 tsp methidana; 1/4 tsp heeng; 2 dried red chillies; 1 tbsp green chillies ginger paste; Salt to taste; FOR SECOND TADKA; 1 tbsp ghee; 1 tsp jeera; Pinch of heeng; 1/2 tsp red chilly powder; Few curry leaves

Ingredients Serving: 6

FOR THE PAKODIS
1 cup besan
Water as required to make the batter
Oil for deep frying
FOR THE KADHI
2 cups of curd , preferably sour
4 tbsp besan
Pinch of haldi powder
1 tbsp ghee
1 tsp rai
1 tsp jeera
1/4 tsp methidana
1/4 tsp heeng
2 dried red chillies
1 tbsp green chillies ginger paste
Salt to taste
FOR SECOND TADKA
1 tbsp ghee
1 tsp jeera
Pinch of heeng
1/2 tsp red chilly powder
Few curry leaves

Instructions

FOR MAKING THE PAKODIS In a mixing bowl put besan , Mix well with your hands so that no lumps remain
Now by adding water little by little make a batter
Mix well in one direction until.becomes light in weight and colour
To check whether the batter is perfectly made , just put one drop of the batter in the water , if it comes up it means it is perfect
Heat oil for deep.frying , furst on high flame then make it medium
Now with your fingers drop small small pakodis of the batter , keep mixing the batter until the oil becomes hot
Fry them by turning at all times , do not make them down or overcook them , otherwise they might become hard
When the pakodis are fried nicely , take them out
For making kadhi , blend curd in a bowl
In another bowl add some curd , besan and haldi
Add the remaining curd , finger green chillies paste to.the mixture
Heat ghee in a kadai
Add rai , jeera , methidana , heeng and dried red chillies , let them splutter
Add the ready mixture of curd and besan to the tadka and mix well
Cook on high until one boil comes , stirring continuously , so that it doesn't stick to the bottom , then make the flame low
Let it cook for 20 - 25 minutes , stirring in between
Then add the ready pakodis and salt , cook for 10 minutes more
When done take it out in a serving bowl , heat ghee , add jeera , heeng and curry leaves , let them splutter , then add red chilly powder and immediately add this tadka on top of the kadhi , serve kadhi with plain rice , green chillies and onion

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