Making of Pakoras

• Take a mixing bowl.
• Add 1 cup of besan/ chickpea flour.
• Add salt as per requirement, red chilli powder, turmeric powder, ginger garlic paste, add cooking soda.
• Keep adding water gradually and make a semi thick batter without any lumps.

• The batter should be mixed well.
• The batter should not be thin.
• It should be slightly thick.
• Rest the batter for 20 minutes.

• Now add very finely chopped onions and chopped coriander leaves to the besan batter.
• Give a good mix.
• Take a kadai, add oil into it and heat it.
• Make small round dumplings of the besan batter and drop them oil.

• Deep fry them on low to medium flame until all the sides are fried well.
• Take the deep fried pakoras out.
• Place them on an absorbent paper.
• This helps in removing excess oil from the pakodas.

Making of Kadhi

• Take a mixing bowl, add 500 gms of curd into it and beat it well.
• Add besan approximately 7-8 teaspoons into the curd.
• Keep adding little by little water gradually
• Mix the curd and besan without any lumps with the help of a beater.
• The simplest way is to blend this mixture in a mixer grinder.

• Add 3 to 4 glasses of water into the curd besan mixture and mix it well.
• Beat or mix well without any lumps.
• Keep this mixture aside.

Making a Spice Paste

• Take a small bowl, add salt, red chilli powder, turmeric powder
• Put some ginger garlic paste, roasted coriander seeds powder.
• Make a paste of these spices by adding some water.
• Mix well without lumps and keep aside.

Cooking of Kadhi

• Take a cooking vessel, add oil and heat it.
• Add mustard seeds, cumin seeds and let them splutter.
• Add dried red chillies, saute them.
• Add curry leaves and allow them to crackle.

• Add slit green chillies and finely sliced onions.
• Saute them slightly for a min or 2 but do not brown the onions.
• Add the spice paste.
• Saute the masala on low flame until oil starts appearing at the corners.
• Add the curd and besan batter made earlier.
• Keep stirring continuously as the batter is added to get rid of lumps.
• Keep stirring for few minutes.
• Add some fresh curry leaves and chopped coriander leaves.
• Adjust salt by checking and adding it as required.
• Bring the kadhi to a boil.
• Cook the kadhi for 15 to 20 minutes on low flame.
• Switch off the flame.
• Add the deep fried pakoras into the kadhi.
• Serve the kadhi with hot cooked rice or roti or paratha.