Pakodi Raita

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Ingredients 

• 2 cups gram flour (besan)
• 2 1/2 cups yogurt
• 1/4 teaspoon carom seeds (ajwain)
• a pinch asafoetida
•  1/2 teaspoon red chilli powder + a pinch for garnishing
• 1/4 teaspoon turmeric powder
• A pinch soda bicarbonate
• Salt to taste
• 1/4 teaspoon cumin seeds
• Oil for shallow frying 
• 2 green chillies
• 1 tablespoon fresh coriander leaves chopped
• A pinch of roasted cumin powder for garnishing
• Fresh coriander sprig for garnishing

Method

1. Combine gram flour, carom seeds, asafoetida, ¼ teaspoon red chilli powder, turmeric powder, soda bicarbonate, salt, cumin seeds in a bowl. Add 1¼ cups water slowly and mix well into a thick batter of dropping consistency, ensuring that there are no lumps. Set aside.
2. Heat oil in a non-stick tawa.
3. Take the yogurt in a bowl. Add remaining red chilli powder and salt. Chop green chillies and add alongwith chopped coriander leaves and ½ cup water. Whisk well and set aside.
4. Drop spoonfuls of batter on tawa and spread into small discs. Shallow-fry, flipping, till evenly done from both the sides.
5. Add fried discs in yogurt mixture and soak them well.
6. Transfer into a serving bowl. Sprinkle a pinch of red chilli powder, cumin powder on top. Garnish with coriander sprig and serve.

Nutrition Info