North indian, Mains
1. Into a mixer grinder jar,add 1.5 cup gram flour (besan) , add about 2 medium thin sliced onions and cut potatoes , add ½ tsp carom seeds (ajwain ), 3-4 dry red chillies 1 bread slice , ½ tsp dhaniya dana(coriander seeds) and salt to taste.
2.Mix everything well. then accordingly add water as required to make a thick batter.
3.Heat oil for deep frying in a kadai. drop the pakora batter in the oil.
4.When the pakora are partly cooked, then turn them over and fry the other side.
5. Fry till the pakoras are crisp and golden. remove the fried pakoras and place them on a paper towel to absorb the extra oil.
1. In a bowl take 2 cups sour curd & whisk it well till smooth. keep it aside.
2.In a pan or kadai, heat 3-4 tbsp mustard oil. make sure to use a deep kadai so that it’s easy to cook and kadhi doesn’t spill out .
3.Add 1 tsp cumin seeds, half tsp of fenugreek seeds (methi seeds) and some mustard seeds. allow all of it to crackle and change its colour.
4.Add 1 cup gram flour (besan) to it. stir and saute on a low flame until the oil separates. then add 1 tbsp of coriander powder, 1 tbsp of red chilli powder, 1 tsp of turmeric powder and salt to taste. stir and sauté for a minute or two.
5.Then add the whisked curd.stir very well, it shouldn’t have lumps.
6.Increase the flame to medium and bring the kadhi to a boil. keep stirring often. it takes 15-20 minutes to cook kadhi.
7.Once the kadhi has thickened, add the pakoras to it. stir gently. cover with a lid and let the pakoras soak in it.
Serve kadhi with hot with steamed rice. it’s a popular dish.
Or serve with paratha.