Potatoes 150gms
Onions 75gms
Gram flour 100gms
Broiled cumin 1/2 tspn
Broiled coriander seeds (crushed) 1/2tspn
Garlic chopped 1/2tspn
Water 60ml
Ginger chopped 1/2tspn
Green chilli chopped 2nos
Red chilli chopped 1/2tspn
Dry fenugreek leaves 1/4tspn
Mango powder 1/2tspn
Salt to taste
Oil to fry


Yogurt 400ml
Butter milk 1litre
Gram flour 6tspn
Mustard oil 50ml
Fenugreek seeds 1/4 tspn
Black mustard seeds 1/2 tspn
Bay leaf
Niyella seeds 1/4tspn
Fennel 1/4 tspn
Cumin 1/4 tspn
Whole red chilli (dry) 2nos
Garam masala powder
Turmeric powder 1tspn
Salt to taste


Desi ghee 50ml
Hing (asafoetida) a pinch
Red chilli powder 1/2 tspn
Chopped garlic 1/2 tspn
Chopped ginger 1/2 tspn


Chopped coriander leaves 10gms


Mix together yogurt, buttermilk and gram flour. Strain. Keep aside. Heat mustard oil, crack the whole spices. Add turmeric, salt followed by the yogurt. Bring to boil, simmer for about 45 minutes. Add the prepared pakoras and garam masala powder. Pour the tempering and garnish with coriander leaves. Serve hot with rice and paranthas.


Dissolve asafoetida in a tbspn of water. Heat ghee, add chopped ginger and garlic. When golden, add hing and red chilli powder. Immediately pour into kadhi.


Fine dice potatoes, onions. Mix all ingredients to form a paste consistency. Heat oil, drop spoonful of mixture into hot oil. Gently fry till golden brown, all over. Drain.

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