This goes very well served with gramflour dumplings in them - the kadhi here imparts a tangy spiciness to the pakodas. You may opt to add about a teaspoon of sugar to reduce the tanginess if you prefer. Also, this recipe does not make any pretensions about being an "authentic gujarati dish" - it is, as I know it to be, a generic Indian dish that can be adapted to suit the tastes of whoever it is who is enjoying it.
- 2 tablespoons grams flour
- 1 cup yoghurt or 1 cup buttermilk
- 2 -3 cups water
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon ginger paste
- 1⁄2 teaspoon garlic paste
- 1⁄2 teaspoon chili powder
- 1 tablespoon ghee
- 3⁄4 teaspoon cumin seed
- 1⁄2 teaspoon black mustard seeds
- 1⁄4 teaspoon fenugreek seeds
- 10 curry leaves
- 1 pinch asafetida powder (hing)
- 1 small onion, finely chopped
- 1⁄4 teaspoon turmeric
- chopped fresh coriander (to garnish)
- Place gram flour in a deep mixing bowl.
- Add yoghurt and water, and whisk until smooth.
- Stir in salt, ginger, garlic and chilli.
- Heat ghee in a saucepan.
- Add the seeds and rest of ingredients.
- Stirfry until onions soften.
- Pour in yoghurt mixture and bring to boil while stirring.
- Turn down to simmer for 10-15 minutes, garnish and serve.
- Optional: Add pakodas (dumplings) before serving.