Kadi Pakodi

My all time favorite recipe. I wonder how I forgot to post the recipe for this earlier.

For the pakodis:

• Cut potoates, onions, and ginger real fine, and mix them well.
• Add finely cut coriander and green chillies, and mix well.
• Add salt, amchur powder (optional), and mix well.
• Add water and besan till you get a binding consistency. You should be able to spoon it without the ingredients dropping off.
• Deep fry in oil and keep aside.

For the kadi:

• Make a batter 1 parts besan, 4 parts buttermilk, salt, red chilli powder, coriander powder.
• In a kadai, add 2 tblspoon oil.
• Add jeera, kalongi, fenugreek seeds, hing.
• Add the batter.
• Cook till the froth disappears.
• Add the pakodis just before serving so that they don't soak all the kadi.

Best had with Khichdi:

• 3/4 cup rice, 1/4 cup moong daal
• 21/2 cups water
• Salt
• Cook the above ingredients in a pressure cooker.
• After it is cooked, add a dollop of ghee.