|For the kadhi|
|Plain yogurt||2 Cup (32 tbs)|
|Turmeric powder||1⁄2 Teaspoon|
|Garam masala||To Taste|
|Dried red chilies||4 , broken|
|Fenugreek seeds||1 Pinch|
|Besan||1 1⁄2 Cup (24 tbs) (Gram Flour)|
|Onion||1 , finely chopped|
|Potato||1 , finely chopped|
|Red chili powder||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
To make Pakoras / Bhajjias:
Mix the ingredients for the pakora to form a batter.
Add water slowly, ensure that the mixture is not too loose and the consistency should be that of bhajjias.
Deep fry the pakoras in hot oil
Beat the curd well.
Add besan and other ingredients and mix well.
Heat oil and add the Heeng, Jeera, Fenugreek seeds and halved dried red chillies.
When the Jeera splutters and turns brown, lower the heat and add the yogurt
Bring to boil, stirring continuously.
Add water & Salt as needed.
After 5 mins, remove from heat.
When you are ready to serve the kadhi, add the Pakoras, mix and serve.
Garnish with chopped coriander leaves.