September 10, 2017


Sour curd-1 kg
Gram flour- 1 cup
Water -1 litre
Onions-2 chopped
Garlic-6 cloves
Ginger-1" piece
Salt - 2 tsp
Oil- 3 tbsp
Red chillies- 3
Curry Leaves- 4 to 5 leaves
Chopped coriander- 50 grams

Mustard  -1 tsp
Fenugreek -1/2 tsp
Nigella - 1,1/2 tsp
Coriander seeds - 1 tsp
Coriander seeds - 1 tsp
Cuminseed - 1/2 tsp

Pakoras (Dumplings):

Gram flour -1 cup

Rice flour - 1 tbspSliced onions - 1 cup
Green chillie paste  - 2 tsp or as per taste
Fenugreek or spinach chopped - 1 cup
Salt -1 tsp
Mixed spices -1 tsp
Mustard oil to fry


  • Roast these spices on tawa and grind them to powder.
  •  Grind garlic, ginger to a paste. 
  • Heat oil in a pan. Fry the paste till it gets brown, add chopped onions and fry them till light brown. Keep aside. 
  • Mix gram flour, rice flour and other ingredients well. Add just enugh water to make pakodas. 
  • Heat oil in a Kadai, and smoke the oil. Drop spoonful of batter into hot oil and fry till golden colour. 
  • Beat curd, add gram flour and water and stir well. 
  • Add this to the fried onion-ginger garlic paste. Add salt and powdered masalas to it. Bring it to boil, lower the heat. 
  • Cook for 10-15 minutes (stirring frequently) till it coats the back of the ladle , add pakoras and chopped coriander. 
  • Cover and keep it aside. Heat before serving.
  •  Take little ghee,heat it add curry leaves, red dried chillies and little red chilli powder. 
  • Add this mixture to Kadhi and serve. Kadhi goes well with rice.

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