Wednesday, November 22, 2006


sour curd 200ml
besan 150 gms
coriander powder 2 tbsp
turmeric 1/4 tsp
red chillie powder 1 tsp
green chillies 2
red chillies 2
mustard seeds 1/4 tsp
cumin seeds 1/4 tsp
curry leaves 1 tbsp
coriander leaves 1 tbsp
cooking soda pinch
ghee 2 tsp
oil to fry
salt to taste

mix curd, 2 tbsp besan,1 tbsp coriander powder ,

turmeric, salt, litte water and beat well to mix them

all. Take the remaining besan in another bowl. Add

the turmeric, remaining coriander powder, salt and

red chilie powder, pinch of cooking soda and make into

a little thin paste using little water to make pakodi.

Heat ghee and add red chillies, mustard and cumin

seeds. When they splutter add slit green chillies and

curry leaves. Now pour the besan and curd mixture

which is not thin or thick. Let it boil for 2 min, add

coriander leaves and remove from fire. Heat oil and

make small pakodis with the besan mixture and fry

till golden brown. Take the pakodis in a vessel and

pour the kadhi mixture before serving or else

they will become soft. This is fast to prepare.