Kadhi Pakoda

Ingredients

For Kadhi

2/3 cup Besan flour 
1 1/4 cup Sour Curd
6 cups water
1 big onion sliced
1 in piece ginger, chopped
1 green chilly, chopped
1/2 tsp fenugreek seeds(methi daana)
1 tsp turmeric powder
1 tsp corriander powder
1 tbsp mustard oil

Salt to taste

For Pakodas

3/4 cup besan
1 small onion. finely sliced
1 small green chilly, finely chopped
Oil for frying
Salt to taste

For Tempering

1 1/2 tsp Ghee
 2 whole red chillies

1/4 tsp red chilly powder
1/2 tsp cumin seeds
A pinch of asafoetida(hing)

Method

For Kadhi

1. Beat the yogurt. Mix in gram flour and turmeric. Mix until there are no lumps. Add 3 cups of water slowly and mix well and keep aside.
2. Heat oil in a skillet. Add fenugreek seeds to it and cook them till they r light brown.
3. Add onions, ginger and green chillies to it and cook till onions are glossy.
4. Lower the flame and add corriander powder with a tsp of water so spices dont burn.Give a stir.
5. Now add the yogurt mixture and keep stirring (to avoid lumps) until it comes to a boil
6. Add 3 cups of water and let it boil and turn the heat to medium low. Stir occasionally and let the kadhi cook for between 1 to 1 1/2 hours. 
7. When the kadhi is cooked, add salt. Adding the salt after the kadhi is cooked will prevent the yogurt from breaking. 

Tip :You can adjust the thickness of the kadhi to your liking by adding water.

For Pakodas

1. Mix enough water to the besan flour to make the batter of slight pouring consistency.
2. Add salt to it and whisk it in circular motion till there are no lumps for 2,3 minutes. The batter will become light and frothy.
3. Add rest of the ingredients now and mix well.
4. Heat the oil in a flat pan. The oil should be about 1/2 inch deep.
5. To check if the oil is ready put one drop of batter in oil, the batter should come up but not change color right away,
6. Place about 1 tablespoon of batter into the oil. Batter should not be covered with oil. This will allow the pakodas to expand. The pakodas will be softer if they are shallow fried. 
7. Fry the pakoras in small batches until golden-brown.
8. After the pakoras are fried, soak pakoras in room temperature water for about 10 minutes.
9. Next, squeeze the pakoras gently to takeout the water, without breaking the pakoras.
10. Add the pakoras to the hot kadhi and let it boil on low-medium heat for approximately 10 minutes.

For tempering

1.  Heat ghee in a small pan.
2. Add cumin seeds to it. When they start crackling add whole red chilly, asafoetida and red chilly powder.
3. Immediately pour it over the kadhi and cover the kadhi for 1,2 minutes.
4. Kadhi is ready to be served hot.