Made use of some slightly sour yogurt (been sitting in a corner of the fridge for a few days). A quick Kadhi – again customised to our own liking!
Saute some ginger and green chillies in a bit of oil. Put in around half cup slightly sour yogurt ( which has been in the fridge for some time) and double(and a half maybe) of water, around 4 tbsp of besan or chickpea flour, salt n sugar to taste aling with the sauted ginger/chillies. Blend well.
Transfer the contents in a deep bottomed pan and begin boiling the mixture. Add turmeric, cumin,Slight bit of coriander, red chilly powder.
In a separate pan, make the tempering/tadka of mustard seeds, curry leaves, 2 red dry chillies, cumin seeds, and the above powdered spices. Mix it with the boiling yogurt mix. Check salt and sugar.
Make small balls of Cut onions, green chillies, cumin seeds, powdered spices(the same as above- cumin, coriander, red chilly) and fresh coriander leaves. Deep fry!
Mix the pakodis in the kadhi at the last minute and give it a boil.
Done! Simple, innit?