Rajasthani Khadi

Ingredients

For the kadhi4 cups curds (dahi), beaten
2 tbsp besan (Bengal gram flour)
1/4 tsp turmeric powder (haldi)
salt to taste
For the pakodis 1 cup besan (Bengal gram flour)
2 tbsp chopped coriander (dhania)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp cumin seeds (jeera)
2 green chillies, finely chopped
salt to taste
oil for deep-frying
For the tempering12 mm. (1/2") stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 whole dry kashmiri red chillies
1/2 tsp fennel seeds (saunf)
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
2 tsp grated ginger (adrak)
4 to 6 curry leaves (kadi patta)
1/2 tsp chilli powder
2 tbsp oil

Method of preparation:-For the pakodis

• Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
• Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
• Deep fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.

For the kadhi

• Heat the oil in a pan and fry the ingredients for the tempering for 2 minutes. Keep aside.
• Mix the curds, gram flour, turmeric powder and salt with ½ cup of water and bring to a boil. Pour the tempering over the mixture.
• Simmer for 10 to 12 minutes.

How to proceed
Add the pakodis to the hot kadhi and mix well. Serve hot