To make the batter: - In a bowl, add the gram flour, finely chopped onions, coriander leaves, carom seeds (ajwain), souf (fennil seeds), coriander & cumin seed powder, red chilli powder,curd and water and mix well. - Add a pinch of the soda bicarbonate to the above ingredients and mix well using hands. - Apply little oil onto your hands and make round balls from the batter. - Let the pakodas fry in hot oil. - Once done, remove the pakodas out on an absorbent paper.
To make the kadhi: - In a bowl, add the yogurt, coriander & cumin seed powder, red chilli powder, salt to taste and gram flour and whisk all the ingredients well. - While whisking, add the water. The kadhi mix is ready. - In a saucepan, heat some ghee, - Add the finely chopped onion to the oil. Cook them until they are slightly translucent. - Add the ginger and garlic paste and saute well. - Pour the kadhi mix in the saucepan and stir. - Let the kadhi boil for about 5-6 minutes. - Once the kadhi is boiled, put it off the flame. - In a small vessel, add little ghee, ajwain, sounf and a dry red chilli (in 2 pieces). Turn off the flame. - Pour this tempering on the kadhi. To serve: - In a bowl, place all the pakodas. - Pour the kadhi on the pakodas and sprinkle some coriander leaves on the top.
