1. In a mixing bowl, add onions, ginger, turmeric powder, salt, red chilli powder, coriander powder, coriander seeds, besan and buttermilk, make a thick batter.

2. Heat oil in a kadhai for deep frying.

3. Make random small bite size balls and fry the pakodas till 70% done.

4. Fry them for the second time till golden brown and crisp.

5. Remove in an absorbent kitchen towel and keep aside for further use.

For the kadhi

6. In a mixing bowl, add buttermilk, besan, turmeric powder and salt, whisk well to avoid lumps. keep aside for further use.

7. In a heavy bottom pan, heat ghee and oil.

8. Splutter cumin seeds, followed with ginger and garlic, cook till raw smell goes off.

9. Add red chilli and coriander seeds, cook for a minute. now add onions, cook till translucent.

10. Add red chilli powder and coriander powder, mix well and cook for a minute.

11. Add tomatoes and salt, mix well. cook for 2-3 minutes.

12. Add prepared buttermilk and besan mixture in this stage. whisk well to avoid curdles.

13. Cook the kadhi for 5-7 minutes on low flame. do not thicken the kadhi. it’s consistency should be thin.

14. In a serving bowl transfer kadhi and then add the prepared pakodas.

15. Garnish with coriander leaves and serve hot with rice.

Note

1. Double frying the pakodas, makes them crisp and cooks through.

2. This recipe serves 4 people.