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.
