Kadhi

Ingredients:

• Gram flour (besan) 1 cup
• Fenugreek leaves (methi) chopped 1/3 cup
• Carom seeds (ajwain) 3/4 tablespoon
• Onion finely chopped 1/2 tablespoon
• Turmeric powder 1/4 tablespoon
• Salt to tast
• Red chilli powder 1/2 teaspoon
• Baking soda a pinch
• Oil for deep-frying

For Kadhi:

• Yogurt sour 1 1/2 cups
• Gram flour (besan) 4 tablespoons
• Ginger-garlic-green chilli paste 1 tablespoon
• Red chilli powder 1/2 tablespoons
• Turmeric powder 1/4 teaspoo
• Salt to taste
• Oil 2 tablespoons
• Cloves 5-6
• Black peppercorns 1/5
• Cumin seeds 1 teaspoon
• Fenugreek seeds (methi dana) 1/2 teaspoon
• Asafoetida a pinch
• Ginger chopped 1/2 tablespoon
• Dried red chillies broken 4
• Onion sliced 1 medium
• Potato 1 medium

Recipe:

To make pakoras, combine fenugreek leaves, carom seeds, onion, gram flour, turmeric powder, salt, red chilli powder and baking soda in a bowl. Mix well using sufficient water to make a soft mixture.Heat sufficient oil in a kadai. Drop small portions of gram flour mixture into the hot oil fry till golden. Drain on absorbent paper and set aside.To make kadhi, combine yogurt, gram flour, ginger-garlic-green chilli paste, red chilli turmeric powder and salt in a bowl. Add 500 ml water and whisk well.Heat oil in a deep non-stick pan, add cloves, peppercorns, cumin seeds, fenugreek seeds for a minute.Add asafoetida, chopped ginger and red chillies, mix and sauté.Add onion and sauté till the onion is translucent.