Thotakoora pakodi-pulusu/Chauli baaji ke pakode with kadi

Ingredients

                                       

• 1 bunch of chauli Ki baaji (thota koora) clean, wash, drain and chop (around 1 cup)
• 1 cup besan (gram flour)]
• 1 large onion (chopped)
• 1 tea spoon ginger garlic past
• 1 tea spoon til (nuvvulu/sesame)
• 1 tea spoon saunf (sompu)
• 1 tea spoon red chilli powder
• 1/4 tea spoon haldi
• salt to taste
• a pinch of hing
• a pinch of soda bicarb
• few curry leaves
• ​Oil for deep fry
  
  
  Ingredients for preparing Kadi:
  
  
• 1 cup of Curd
• 1 table spoon besan
• 1 Onion finely chopped
• 2 tea spoons green chilli-ginger paste
• 1 tea spoon rai (mustard)
• 1 tea spoon jeera (fenugreek)
• 1 tea spoon dhaniya powder
• 1 tea spoon urad dal
• half tea spoon hing
• half tea spoon chilli powder
• half tea spoon haldi
• 2 tea spoons salt (as per taste)
• 1 tea spoon sugar (optional)
• 1 table spoon Oil
• ​curry leaves 6 to 8
• dhaniya for garnish

Method

Take large bowl and mix all the ingredients.  The batter should be thick.  You can see in the pic.


Heat oil in a pan and drop the batter with your fingers like small pakoras in the oil and fry until golden color.  Remove from the oil and drain.  Thotakoora pakodi/Chauli baaji ke pakode  are ready.Serve hot with tomato sauce or any chutney.


Tip :You can also make Kadi with these pakoras.  Add little water to the batter and  it make smooth. Drop the batter with a spoon in the oil in the shape of bajjiye as shown in the pic. below.


For Preparing Kadi:

Heat a table spoon of oil in a pan, add rai to it when rai stars spluttering add jeera, Hing and urad dal.  Stir for few sec. and add chopped onions and curry leaves.  Fry until the onions turn pink,  add 2 tea spoons of chilli-ginger paste stir, add haldi, dhaniya powder and chilli powder.  


Mix well and add the curd to it.  Add salt and sugar, boil for 5 to 8 mins in a medium flame.  Now add the Pakoras to the Kadi and boil for few seconds.



Take it into a serving bowl and garnish with fresh coriander leaves and serve with rice or rotis. Try Once.



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By Mrs Uma Ramana
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