Cooking Instructions
- 1
Mix all the ingredients of the pakoda in a bowl (except the hot oil and water). Taste it and adjust salt accordingly.
- 2
Add 2 tbsp water, mix and let it rest for a while.
- 3
While frying, add hot oil into the mixture.
- 4
Wet your fork/hand in water and drop bite-sized batter on a pan with little oil / air fryer. Fry until golden brown.
- 5
To prepare the kadhi, mix all the ingredients in a pot and whisk thoroughly.
- 6
Now put on a slow flame and let it cook. Stir every now and then or it will stick to the bottom.
- 7
Now prepare the tempering. Heat ghee and oil (if you don't have ghee, just use oil) to a small pot.
- 8
Once hot, add mustard seeds, cumin seeds and methi seeds.
- 9
Once they crackle, add dry chilli, curry leaves and sliced onion.
- 10
Saute the onions for a short while, then add hing and chilli powder and immediately turn off the stove.
- 11
Add the tempering to the kadhi and let it boil until the kadhi thickens.
- 12
Add the pakodas and cook for a short while (or add whenever you plan on eating!) Rest for 5-10 min and then serve with rice!
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