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A twist to normal kadhi recipe which makes it more and more aromatic and the beautiful aroma will spread all over as you make this delicacy!
- Combine 1/3rd of besan, 2 tsp curds, 1/2 of the onions, kasoori methi, salt, add some water and mix it well.
- Heat the oil in a kadhai and drop spoonful of batter to make round pakodas and deep fry till they turn golden brown and crisp.
- Drain on an absorbent paper and keep aside.
- Combine the remaining besan, curds, coriander powder, turmeric powder, chilli powder in a bowl and mix it well and make it thin by adding water.
- Heat the oil in a deep pan and add the fenugreek seeds and dry red chillies and asafoetida.
- When the seeds splutter add the remaining onions and saute till they turn soft.
- Add the prepared batter and salt and bring to boil and simmer till it gets cooked well.
- Add the pakodas, mix well and serve hot.
This recipe was contributed by avi'smom on 09 Nov 2013cooking, stiching, painting
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