MAKING

For the Pakoda:

1. In a bowl add chopped potatoes, onions, gram flour, red chili powder, turmeric powder, carom seeds, and salt to taste. Add baking powder for extra crunch. Mix everything together and roll into medium size balls.

2. Deep fry them in hot vegetable oil. You could use a deep kadai or a deep fryer. When they turn golden brown, take them out and keep aside.

For the Kadhi:

3. In another bowl add Greek yogurt, gram flour, turmeric powder, and salt to taste. Mix well with a folk or a whisk. Add water (50 ml) and mix well.

4. In a pan pour the vegetable oil. When the oil is hot add fenugreek seeds, and torn whole dry red chili.

5. Once it splutters pour the yogurt mix. Stir continuously for 15-17 minutes or until it reaches a right consistency.

6. Add water (30 ml) if the kadhi is too thick. The thickness should be that of a custard. Sprinkle red chili powder and stir well.

7. Add the pakodas. Cover with a lid and let it simmer for another 5 minutes.

SERVING

8. Garnish with spring onion and fresh curry leaves. Serve hot.