Kadhi With Corn Matar Pakoda

1 cup thin buttermilk

2-3 tsp besan(gram flour)

salt to taste

1/2 tsp sugar(optional)

for tempering:

2 tsp oil

2 green chillies

1 tsp cumin seeds

1/4 inch chopped ginger

curry leaves

1/4 tsp asafoetida

1/2 tsp turmeric powder

Chopped coriander leaves

For the Pakoda:

1/4 cup sweet corn kernels

1/4 cup green peas(matar)

3 tsp chopped fenugreek leaves

1 green chilli

1/2 tsp cumin powder

2 tbsp besan

salt to taste

Oi for deep frying

In a bowl mix besan and buttermilk and keep
In a Kadai heat oil add all the ingredients of tempering and pour the besan buttermilk mixture
Add 1/4 cup water, salt and sugar to taste and make it boil
crush corn and matar with green chilli
Transfer it to a bowl
Add chopped methi leaves, besan, salt to taste, cumin powder with little water
Heat oil and make small Pakodas and deep fry into golden brown colour
While serving add the Pakodas to the kadhi and garnish with chopped coriander leaves.

Recent Posts