|
Ingredients
|
For 4
|
For 100
|
|
Pakodas:
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|
|
|
Bengal gram flour
|
55gms
|
1.35kg
|
|
Onions
|
55gms
|
1.35kg
|
|
Green chillies
|
5
|
115gms
|
|
Turmeric
|
a pinch
|
10gms
|
|
Water
|
30ml
|
1 – 1.8lit
|
|
Salt
|
a pinch
|
100gms
|
|
Chilli powder
|
5gms
|
115gms
|
|
Oil to fry (absorption)
|
30ml
|
500ml
|
|
Soda bicarbonate
|
a pinch
|
10gms
|
|
Kadhi:
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|
|
|
Curds
|
225gms
|
5.6kg
|
|
Bengal gram flour
|
20gms
|
455gms
|
|
Curry leaves
|
a spring
|
1 bunch
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|
Turmeric
|
a pinch
|
10gms
|
|
Cumin and fenugreek
|
1 tsp
|
75gms
|
|
Fat
|
10gms
|
115gms
|
|
Green chillies
|
5gms
|
115gms
|
|
Ginger
|
5gms
|
115gms
|
|
Garlic
|
2 to 3 flakes
|
75gms
|
|
Salt
|
10gms
|
100gms
|
|
Oil
|
10ml
|
200ml
|
Kadhi:
Add enough water to curds and beat well. Strain to remove
butter leaving buttermilk. Make a paste with a little cold buttermilk and gram
flour. Add salt and turmeric to remaining buttermilk and heat without boiling.
Add gram flour paste, stirring all the time. Grind green chillies, ginger and
garlic together. Add curry leaves and ground spices and cook to the right consistency.
Heat the fat. Add cumin and fenugreek. When seeds crackle, pour over kadhi.
Garnish with chopped coriander leaves.
Pakodas:
