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Occasions
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Ingredients- For kadhi:
- 2 cups buttermilk
- 1/2 cup besan
- 1/2 tsp mustard seeds
- 1/2 tsp methi seeds
- 1/2 tsp saunf
- Green chilli
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 2 tsp oil
- Salt to taste
- Coriander leaves
- For pakode:
- 2 tbsp besan
- 1/2 cup chopped palak
- 1 small onion chopped
- 1/2 tsp cumin powder
- 1/2 tsp garam masala powder
- Salt to taste
- Oil for deep frying
Procedure- Make a smooth, thick batter with besan and water. Keep aside.
- Dissolve the besan for kadhi first in a little water and then in the buttermilk.
- Heat 2 tsp oil. Fry green chili in it.
- Add methi seeds. When they turn dark brown, add mutard and saunf.
- Reduce heat and add the buttermilk.
- Add haldi and garam masala powder and cook till the raw taste of besan goes.
- Now heat oil for deep frying.
- Add chopped palak, onion and spices to the besan-batter.
- Fry pakodas on medium heat.
- If the oil is too hot, the inside of the pakodas will not cook well.
- Put the pakodas in the kadhi and garnish with coriander leaves.
- Serve with paratha or pulav.
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