Aloo Ki Kadhi
1/2 Cup Singhare ka atta
1/4 tsp Chilli powder
2 tsp Rock salt
1/2 Kg Potatoes (peeled & mashed smooth), boiled
For deep-frying Oil
2 Whole red chillies
1/2 Cup Sour yogurt
1/2 tsp Cumin seeds
1 sprig Curry leaf
1/2 tsp Coriander powder
1 Tbsp Ginger, chopped
4 Cups Water
For garnishing Coriander leaves
1.In potatoes add chilli powder, 1/2 teaspoon salt, and singhare ka atta and mix it into a thick batter.
2.Put 1/4 of the mixture aside and the rest mixture will be used to make pakoris.
3.Heat oil till a drop of batter if dropped in the oil should come up at once.
4.Lower the flame and drop spoonfuls into oil and fry it till golden colour.
5.Take absorbent paper so that it will soak excess oil and keep it aside.
6.Take the remaining mixture, add yogurt in it, make a smooth paste and mix in water.
- In a heavy-based pan, reheat 2 tbsp of the same oil, add cumin seeds, curry leaves, and whole red chillies.
8.When it gets slightly darkened add ginger and saute a little.
9.Now add the yogurt mixture, coriander powder and salt and bring it to a boil and then simmer over low flame till it gets a bit thick, and stir frequently to avoid scorching.
10.Add pakoris in it and let it simmer a couple of minutes more and serve hot, garnished with coriander leaves.