Kadhi Pakora

For pakoras
•Gram flour (besan) 3/4 cup
•Onion ,finely chopped 1 medium
• (methi),chopped 1/2 cup
•Ginger,grated 1 inch pie, (ajwain) 1 teaspoon
•Red chilli powder 1 teaspoon
•Baking powder 1/4 teaspoon
•Salt to taste
•Oil to deep fry
For Kadhi
•Yogurt half kg
•Gram flour (besan) 1/4 cup
•Turmeric powder 1 teaspoon
•Salt to taste
•Oil 2 tablespoons
• (methi dana) 1/2 teaspoon
•zeera 1/2 teaspoon
•Dried red chillies,
•kali mirch 6
•Onion ,chopped (optional) 1 medium
•Ginger,chopped 1/2 inch piece
•Red chilli powder 1 teaspoon

METHOD:

• Mix all the pakora ingredients, except oil, adding about half a cup of water.
• Heat sufficient oil in a kadai, drop small portions of the besan mixture and deep fry till golden brown.
• Drain and place on an absorbent paper and set aside.
For kadhi:
• Whisk yogurt well and mix besan.
• Blend thoroughly so as to ensure that there are no lumps.
• Add turmeric powder, salt and three cups of water.
• Heat two tablespoons of oil in a kadai.
• Add methi dana, cumin seeds, kali mirch sabat and red chillies.
• Stir-fry for half a minute. Add onions and ginger and stir-fry for a minute.
• Add yogurt mixture. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally.
• Add red chilli powder and fried pakoras and continue to simmer for four to five minutes.
garnish with coriander leaves.