Ingredients:

1 cup besan
2 tbsp chopped coriander
1/4 tsp turmeric powder
a pinch of baking soda 

2 tsp  jeera
1 tsp finely chopped green chillies
salt to taste
oil for deep-frying
2 cups curds (beaten)
2 tbsp besan
1/4 tsp turmeric powder
1/2" stick dalchini
2  lavang
2 whole dry kashmiri red chillies
1/4 tsp  methi seeds
2 tsp grated ginger
4 to 6 kadi patta
1/2 tsp chilli powder

For the pakodi:

1. Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
2. Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
3. Deep-fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.

For the kadhi:

1. Mix the curds, besan, turmeric powder and salt with 2 cups of water till smooth and free of lumps.
2. Bring to a boil.
3. Heat the oil in a pan and fry the tempering ingredients for 2 minutes. Keep aside.
4. Pour the tempering over the kadhi, lower the flame and simmer for 10 to 12 minutes. Keep aside.

Method:

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