Ingredients for Kadhi:

• 1 kg curds ( yogurt )

• 1 cup besan ( gram flour)

• 1/2 tbsp sauf (fennel seeds)

• 1 tsp methi seeds (fenugreek seeds)

• 1 tsp kalonji (onion seeds)

• 1-2 bay leaf

• 1 piece cinnamon stick

• 1 black cardamom

• 6-7 whole peppers

• 4-5 cloves

• 1-2 whole red chili

• 4 green chilies cut into half from the center

• 1 tsp turmeric powder

• salt to taste

For Tadka:

• 1 tsp chili powder

• 1 tsp mustard seeds

• 1 green chili finely chopped

• 1 tsp ginger finely chopped

• 2 tbsp ghee

• few curry leaves

• coriander leaves for garnishing

For the Pakoras:

• 1 cup besan (gram flour)

• pinch of asefodita (hing)

• pinch of soda bi carbonate

• 1/4 tsp turmeric powder

• 1/4 tsp red chili powder

• salt to taste

Method:

1. In the curds add besan, salt, turmeric powder with 4 cups of water and mix well so that there are no lumps in it.

2. In a heavy bottom vessel add the above mixture with all the dry spices for the kadhi and cook on low flame for 20-30 minutes stirring at intervals till bubbles are seen on the surface.

3. Remove from flame and sieve the kadhi once it has cooled down.

4. Add all the ingredients for the pokoras and make a semi consistency batter by adding approximate 3/4 cup water.Keep beating the batter in one direction till you get a soft fluffy batter.

5. Heat oil for frying and drop small balls of the batter in the oil and fry on medium flame till golden brown in colour .Put the hot balls in normal water and keep it soaked for 15-20 minutes. Squeeze the pakoras lightly till all the water comes out. and add it to the kadhi.

6. For the tadka take a pan. Heat ghee when hot add the mustard seeds when it splutters add the curry leaves chopped chilies, ginger and red chilli powder .Pour it on the Kadhi and garnish with chopped coriander leaves.

   Serve hot with plain rice or chapati.

note: alternatively the pakoras can also be made in appe pan as seen in the below pictures using only 1-2 drops of oil..