Recipe - Pajas

FOR PAKODIS
One half cup Gram flour
One half teaspoon Red chilli powder
Salt to taste
2 Pinches asafoetida

FOR KADHI
3 cup Sour buttermilk
1 One half tablespoon Gramflour
1 Stalk curry leaves
3 Green chillies
One half tablespoon Coriander chopped
One fourth teaspoon Turmeric powder
One half teaspoon Red chilli powder
One fourth teaspoon Dhania; (coriander seed)
; powder
One half teaspoon Cumin and mustard seeds
3 Pinches asafoetida
1 Papad broken into 1"squares
1 tablespoon Ghee

For pakodis:

Mix ingredients, add some water and make a thick batter.

Put plenty of water (One half litre) to boil.

Pick up some batter on cupped fingers.

Drop big droplets of batter into the boiling water.

Repeat for remaing batter.

Allow to boil till cooked (1520 minutes). Keep aside.

For kadhi:

Mix salt, chilli powder, turmeric, dhania powder in some water to make a
thin paste.

Heat ghee in a saucepan, add seeds, asafoetida, allow to splutter.

Add curry leaves, chillies, stir, add masala paste.

Allow to simmer for 23 minutes.

With a tablespoon lift the oil that floats on top, keep aside.

Add pakodis with water. Bring to a boil.

Mix flour into buttermilk till no lumps are left.

Add and stir continuously till boil is reached.

Simmer on low for 10 minutes.

Add coriander, papad (separated), and the oil kept aside.

Stir gently, bring back to boil and cook for 1 or 2 minutes.

Serve hot with rice, parathas, etc.

Making time: Pakodis30 minutes, Kadhi20 minutes

Makes: 4