Ingredients

500 ml one day old curd

90 GMS gram flour

1 tsp. chili powder

1/2 tsp. turmeric powder

Salt according to taste

1/4 cup ghee (clarified butter) (clarified butter)

1/4 tsp. fenugreek seeds

200 GMS potatoes, cut into thin roundels

150 GMS onions, cut into thin roundels

100 GMS gram flour

300 g spinach, shredded

A pinch of soda bicarb

1/2 tsp. coarse coriander powder

1/2 tsp. ajwain

1 tsp. ginger, julienned

4 green chilies, chopped finely

Oil for deep frying

75 GMS pure ghee

1 tsp. cumin seeds

1/2 tsp. coriander seeds

1/2 tsp. mustard seeds

A pinch of asafoetida

5 whole dried red chilies

1/2 tsp. chili powder

Method for preparing Kadhi Pakora

•    Whisk the curd in a bowl.
•    Add gram flour, chili powder, turmeric powder
•    And salt and whisk to mix well.
•    Then add 1 liter water and whisk again.
•    Add curd mixture and bring to a boil,
•    stir continuously.
•    Lower the heat, cover and simmer,
•    Stir occasionally, until of thin sauce consistency.
•    To prepare the pakora mix all the ingredients together,
•    Add about three tbs. water and mix well.
•    Heat oil in a kadhai and drop spoonfuls of the batter to make dumplings.
•    Deep fry over medium heat until golden.
•    Remove to an absorbent paper to drain the excess fat.
•    Heat Ghee(clarified butter) in a pan,
•    Add fenugreek seeds
•    And stir over medium heat until they begin to pop.
•    Then add potatoes roundels, bring to a boil,
•    lower the heat and simmer,
•    stirring occasionally, until the potatoes are cooked.
•    Add the pakoras and onion roundels to the kadhai,
•    bring to a boil, stirring occasionally.
•    Remove and adjust the seasoning
•    To prepare the tempering heat Ghee(clarified butter) in a frying pan,
•    Add the mustard seeds, cumin seeds and coriander seeds.
•    Stir over medium heat until they begin to pop.
•    Then add asafetida and stir until it puffs up.
•    Add whole red chilies and stir until they change color.
•    Add chili powder and stir well.
•    Remove from heat and pour over the kadhai.
•    Serve with plain rice.

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