Kadhi / Onion Pakoras in spicy gravy

Servings: 2

Ingredients:

Content	Quantity	Comment
For Pakoras
Besan / gram flour	4 tbsp
Rice flour	1 tbsp
Red chili powder	1 tbsp
Salt	To taste
Onion	1 medium	Sliced thinly
Water	As required
Oil	For frying
For Kadhi
Curd	3 cups	Whisked
Gram flour	2-3 tbsp
Salt	To taste
Red chili powder	1-2 tbsp	Depending on how much spicy you want the kadhi to be
Kasuri methi	A pinch
Oil	2 tbsp
Ghee	1 tsp
Jeera	1 tsp
Curry leaves	1 sprig

Method:

To make Pakoras

Mix besan, salt, chili powder, rice flour and water to a dosa batter consistency.

Mix the sliced onions.

Heat oil in a kadai for frying and drop the besan onion mixture to form small pakoras.

Once the pakoras are cooked or when they turn crisp, remove and drain it on a tissue paper.

To make Kadhi

Mix curd, besan, salt, kasuri methi, chili powder, and set it aside. It should not be too thin. If too thick add a bit water.

Heat oil and ghee in a kadai and add jeera seeds. Once they start popping, add curry leaves.

Add the curd mixture and stir.

Bring it to a boil or until the mixture thickens a bit and the raw smell is gone.

Turn off the heat. Mix the pakoras and serve immediately with rice.