Friday 14 July 2017


Preparation time: 15 minutes
Cooking time 2 hours
Serves: 6-8


For kadhi
1/2 tsp cumin seeds
1 tsp mustard seeds (rai)
1/4 tsp carom seeds
1/2 tsp fenugreek seeds
1/8 tsp asafoitida powder

2 tbsp pure ghee or clarified butter
8-10 kari leaves teared with hand
1 onion finely chopped
1" ginger finely chopped or grated
1-2 green chilies finely chopped
1 ltr. salted buttermilk or lassi or masala chaas or 2 cup sour curd
4 tbsp  chick pea flour (besan)
1/2 tsp turmeric powder
1/2 tsp degi mirch powder
salt to taste
1 tsp sabzi masala or kitchen king masala
1 tsp dhania powder
1/4 tsp green cardamom powder
1/4 tsp black pepper powder
1-2 tsp dry fenugreek leaves

For pakodi:
1 potato grated
1 onion thinly sliced
1 green chili finely chopped
1 cup chick pea flour
a pinch of baking powder
1/4 tsp turmeric powder
1/4 tsp degi mirch powder
1/2 tsp (coriander seed) dhania powder
1/2 tsp. sabzi masala
salt to taste
oil for deep frying

  1. Mix buttermilk with chick pea flour and blend it with a hand blender so that there are no lumps in the batter.
  2. Heat clarified butter in a pressure cooker and add asafotida powder,cumin seeds,carom seeds, mustard seeds, fenugreek seeds, kari leaves, onion,ginger,green chily and cook till the onions turn pink in color.
  3. Now add the chick pea mixture, 1 ltr. water and turmeric powder and cook for approximately one hour  (Simmer the gas after first boil and stir occasionally).
  4. Mean while heat oil in a pan and mix rest of the ingredients listed in pakodi list.
  5. Make a thick batter using the required water and make pakodis by dropping a tsp full of batter in hot oil. 
  6. Fry till they become brown in color from both the sides . Take them out on an absorbent paper and keep aside.
  7. Check the kadhi and adjust the consistency using some water if required or if you like a bit thick kadhi then cook for some more time till you get required consistency.
  8. Add the fried pakodies and all the spices.
  9. Cook further for 5-10 minutes and serve hot with plain rice or jeera rice.

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1 comment:

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