Instructions

METHOD:
• Mix all the pakora ingredients, except oil, adding about half a cup of water.

• Heat sufficient oil in a kadai, drop small portions of the besan mixture and deep fry till golden brown.

• Drain and place on an absorbent paper and set aside.

For kadhi:
• Whisk yogurt well and mix besan.

• Blend thoroughly so as to ensure that there are no lumps.

• Add turmeric powder, salt and three cups of water.

• Heat two tablespoons of oil in a kadai.

• Add methi dana, cumin seeds, kali mirch sabat and red chillies.

• Stir-fry for half a minute. Add onions and ginger and stir-fry for a minute.

• Add yogurt mixture. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally.

• Add red chilli powder and fried pakoras and continue to simmer for four to five minutes.

garnish with coriander leaves.