Ingredients vegetarian 4 servings

• 1 cup of besan / gram flour
• 3 cups of chaaj / butter milk (or mixture of 2 cups of yoghurt +2 cups of water)
• 3 green chilies chopped
• Red chili powder
• Turmeric powder
• Salt to taste
• ½  tsp f coriander powder
• Pinch of Asafoetida
• ½ tsp of ajwain / carom seeds
• ½ tsp of cumin / zeera seeds
• Oil
• 1 tbsp of ginger minced
• About 10 curry leaves (optional)

Directions

1. Heat 4 cups of oil in deep dish non stick pan for pakoras.
2. In a bowl add 2 tbsp of besan with 1 green chili chopped. Add ½ tsp of red chili powder and ¼ tsp of turmeric powder.
3. Add 2 tbsp of youghurt.
4. Add cumin seeds, ajwain, coriander powder, ginger and asafetida and salt.
5. Mix it well till it turns to thick batter for pakoras.
6. Drop the pakoras one by one when the oil is hot and cook all of them.
7. Keep the pakoras on tissue paper or kitchen towel for excess oil to drain.
8. In another bowl add Butter milk and rest of the besan. 
9. Add ¼ tsp of turmeric powder and salt and mix it well.
10. In a non stick pan add 2 tbsp of oil and add the butter milk mixture.
11. Cook till it turns little thick.
12. Now in a non stick pan prepare the tadka.
13. Add 1  ½ tbsp of clarified butter or vegetable oil and add ½ tsp of red chili powder and curry leaves and green chilies and sauté them.
14. Pour the tadka to kadhi and add pakoras to it.
15. Serve hot with steamed Rice or zeera rice or paranthas.

Comments

Chitra Ahluwalia Pal

Thanks Khuserv, appreciate it.

Khuserv

This is superb Chitra I really love it. Thank you.

Chitra Ahluwalia Pal

Really even my mom in law cooks with methi dana and corriander seeds tadka. I have tried that way it comes out different but tasty.

Saleem Ahmed

Its looks very nice...I will try it....my mother also cook Besin Kadhi..but she use Methi Dana for Tardka...its very yummy..Thanks Chitra