|Gram flour||150 Gram|
|Soda bicarbonate||1 Pinch|
|Red chili powder||1⁄4 Teaspoon|
|Frying oil||2 Cup (32 tbs)|
|Gram flour||50 Gram|
|Red chili powder||3⁄4 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Fenugreek seeds||1⁄4 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Mustard seeds||1⁄4 Teaspoon|
|Dry red chilies||2|
|Desi ghee||1 Tablespoon|
for the Pakodis Mix the gram flour, salt, soda bi carbonate and red chilli powder.
Add approximately 125 ml water and whisk well to make a thick batter (of coating consistency) .
Heat oil, in a Kadahi, over the gas and deep fry the pakodis till golden brown.
Drain the excess oil and keep aside. for the Kadi Heat ghee, in a 2 litre deep dish, on 100% power for 40 seconds.
Add the cumin seeds, mustard seeds, curry leaves, dry chillies and fenugreek seeds and microwave on 100% power for 1:00 minute.
Whisk the curd, gram flour and water into a thin, smooth paste, (strain if required) add the curd mixture salt, red chilli powder.
Mix and microwave on 100% power for 9:00 minutes.
Stir 2-3 times during cooking.
Finally add the pakodis and microwave on 60% power for 9:00 minutes.
Garnish with chopped coriander leaves and serve hot with rice or rotis.