|Turmeric powder||1⁄2 Teaspoon|
|Fenugreek seeds||1⁄4 Teaspoon (Methi Seeds)|
|Potatoes||200 Gram (Use Round Pieces)|
|Thin round onions||150 Gram|
|Gram flour||100 Gram|
|Shredded spinach||300 Gram|
|Sodium bicarbonate||1 Pinch|
|Coarse coriander powder||1⁄2 Teaspoon|
|Julienned ginger||4 Centimeter|
|Finely chopped green chilies||4|
|Oil||2 Cup (32 tbs) (To Fry)|
|Desi ghee||75 Gram (Clarified Butter)|
|Cumin seeds||1 Teaspoon|
|Coriander seeds||1⁄2 Teaspoon|
|Mustard seeds||1⁄2 Teaspoon|
|Whole dried red chili||5|
|Chili powder||1⁄2 Teaspoon|
|Water||1 1⁄5 Liter (Mix Well With The Ingredients)|
To prepare the pakora Take 3 tbs water and blend all the ingredients together and mix well.
Make small dumplings by frying spoonful of the batter in hot oil in a kadhai.
Fry the dumplings over medium heat until it turns golden in colour.
Drain the excess fat by putting the dumplings on an absorbent paper.
Add the fenugreek seeds in a pan of heated ghee and stir until they begin to pop.
Bring to boil while you add curd or buttermilk, stirring continuously.
Cover and simmer, stir occasionally on a low heat till you get the consistency of thin sauce Add potato roundels and bring to a boil.
Simmer on a low heat, let the potatoes cook while you stir occasionally.
Continue this for about six minutes.
Now put the pakoras and onions cut in round shape.
Bring the sauce to a boil, let it simmer on low heat, keep stirring till the kadhi reaches a thick sauce consistency.
To prepare the tempering take a pan and heat ghee in it, add mustard seeds, cumin seeds and coriander seeds in it.
Saute them until they pop, then add in asafetida and wait for it to puff.
Now put dry red chilli powder for bright red colour and keep stirring until they change colour.
Pour the spices in the kadhai.