Pakodi kadhi recipe

Recipe ingredients

6 cups of buttermilk or diluted curd, plain yoghurt
Water to dilute if needed
1 teaspoon turmeric powder
Salt to taste
1 tablespoon besan, bengal gram flour
For the pokodis:
1 cup besan
3 to 4 green chillies chopped
1 onion chopped
2 teaspoons chilli powder
1 teaspoon jeera
A pinch of hing
1/2 bunch methi leaves, chopped finely
1/2 bunch coriander leaves, chopped finely
For seasoning:
Garlic flakes, chopped finely
1 green chilli, chopped
1 teaspoon mustard seeds
1/2 teaspoon saunf, powdered
1 teaspoon cumin seeds
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
2 teaspoons dhania, coriander, powder
A pinch of hing, asoefetida

How to make pakodi kadhi

Mix the turmeric, salt and the besan in the buttermilk.
Add 2 to 3 cups of water and bring to a boil on low heat, stiring conntinuously. Set aside.
Mix all the pakodi ingredients with a little water in a bowl to get the consistency of thick batter.
Make small round balls with the batter and deep fry in oil till golden brown.
Drain oil and add to the buttermilk.
Prepare the seasoning and add to the buttermilk.
Serve hot with plain rice.