Ingredients:
2 cup beaten slightly sour curds
2 tbsp. gramflour
1 tbsp. dessicated grated coconut
1 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. ginger mashed
1/2 tsp. turmeric powder
For pakodis:
1/4 cup gramflour
1/2 tsp. green chillies finely chopped
1 tbsp. coriander leaves finely chopped
1 pinch sod bicarb
2-3 pinches turmeric powder
salt to taste
oil to deep fry
For seasoning:
2 tbsp. oil
1 red chilli broken
1/2 tsp.cumin seeds
1/2 tsp. mustard seeds
2 stalks curry leaves
Method:
For pakodis:
Mix all ingredients except oil.
Add enough water to make a thick batter.
Drop a few lumps at a time in hot oil.
Deep fry till golden.
For kadhi:
Grind garlic, ginger together, to a smooth paste.
Beat curds till smooth.
Add 2 cups water and gramflour.
Beat again till no lumps are left.
Strain through a sieve.
Add roasted coconut,ginger-garlic paste and salt.
Put to heat, stirring continuously, till boiling starts.
Once boiling, simmer on low for 5-7 minutes.
To proceed:
Heat oil in a small pan, add seeds, allow to splutter.
Add chilli and curry leaves, stir, and pour onto hot kadhi.
Add bhajiyas, stir and cook further for 2-3 minutes.
Garnish with finely chopped coriander leaves.
Serve hot with kushkha.
Making time: 30 minutes
Makes: 5 servings
Shelflife: Best fresh
2 cup beaten slightly sour curds
2 tbsp. gramflour
1 tbsp. dessicated grated coconut
1 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. ginger mashed
1/2 tsp. turmeric powder
For pakodis:
1/4 cup gramflour
1/2 tsp. green chillies finely chopped
1 tbsp. coriander leaves finely chopped
1 pinch sod bicarb
2-3 pinches turmeric powder
salt to taste
oil to deep fry
For seasoning:
2 tbsp. oil
1 red chilli broken
1/2 tsp.cumin seeds
1/2 tsp. mustard seeds
2 stalks curry leaves
Method:
For pakodis:
Mix all ingredients except oil.
Add enough water to make a thick batter.
Drop a few lumps at a time in hot oil.
Deep fry till golden.
For kadhi:
Grind garlic, ginger together, to a smooth paste.
Beat curds till smooth.
Add 2 cups water and gramflour.
Beat again till no lumps are left.
Strain through a sieve.
Add roasted coconut,ginger-garlic paste and salt.
Put to heat, stirring continuously, till boiling starts.
Once boiling, simmer on low for 5-7 minutes.
To proceed:
Heat oil in a small pan, add seeds, allow to splutter.
Add chilli and curry leaves, stir, and pour onto hot kadhi.
Add bhajiyas, stir and cook further for 2-3 minutes.
Garnish with finely chopped coriander leaves.
Serve hot with kushkha.
Making time: 30 minutes
Makes: 5 servings
Shelflife: Best fresh