Pakodi ki karhi

• Ready In: 0 mins
• Serves: 6-7

Ingredients

• 100  g  mung dal
• 1 1⁄2 teaspoons salt
• 200  g  curds
• 1  teaspoon red chili pepper
• 2  red chilies (sabut and dry)
• 1  teaspoon  dhaniya powder
• 3 -4  curry leaves
• 1  pinch turmeric powder
• 1  pinch baking soda
• 2  cups  oil (for frying pakories)
• 1⁄2 teaspoon mustard seeds (motti)
• 2  tablespoons  oil (for tadka)

Directions

1. Soak the dal for 5-6 hours.
2. Strain it and grind in a grinder.
3. Strain the curd through a strainer.
4. Add 1tsp salt, ½ tsp.
5. red chilly powder, ½ tsp.
6. dhaniya, 2 tsp.
7. mungdal paste and turmeric powder.
8. Mix well and keep aside.
9. Now take the dal and add ½ tsp salt, ½ tsp.
10. red chilly powder, ½ tsp.
11. dhaniya and soda.
12. Mix well.
13. Heat oil in a kadahi and fry pakories of small size to a golden brown color.
14. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and curry leaves.
15. Add the mixture of curd.
16. Cook it for 10-15 minutes.
17. Add the pakories and cook for3-4 minutes.
18. Finally put the tadka of red chilly powder.
19. Serve hot it with Shahi Gatte and Missi Roti.