Kadhi Pakoda

Pakoda

1. 1Slice 5 medium onions lengthwise and add them to a mixing bowl
2. 2Add the following to the bowl
   • ajwain
   • salt
   • red chilli powder
   • some amchur
3. 3Gradually add besan and water until you can make mounds of onions sticking together
4. 4Deep fry them in hot vegetable oil

Kadhi

1. Preparation
2. 1Mix 2 spoons of besan with 1 small bowl of curd and set aside for atleast 15-20 mins
3. Tadka
4. 2Heat mustard oil in a deep vessel such as a stock pot or pressure cooker over high heat until it starts fuming
5. 3Once it reaches its fuming point, turn the heat off and let the oil cool to medium heat.

   This will also make your kitchen smell like mustard oil - make sure the exhaust is on

6. 4Turn the heat on again to medium and add the following spices
   • ~25 seeds of methi dana
   • mustard seeds
   • saunf (small amount) (optional)
   • haldi
   • chilli powder
   • dhaniya powder (small amount)
7. 5Once the spices have cooked, add the curd + besan mixture
8. 6Add 2x the volume of water immediately else the curd will curdle into big chunks

   The curd does curdle, we just want to make sure it curdles into very small particles*

9. 7Add salt
10. 8Bring the mixture to a boil
11. 9Add Pakodas
12. 10Let it simmer on low for 20+ minutes