Kadhi with Bhajia(pakoda)
• Take 4 tbsp channa flour and add half a tsp each salt, ajwain seeds, chilli/ginger paste and sodium bicarbonate.
• Add 4 tbsp washed, chopped squeezed methi spinach and a tsp of yoghurt. Using little water at a time and stirring constantly, make a batter of dropping consistency. • Deep fry teaspoon size balls of batter in oil. Start with very hot oil and then finish cooking at low heat, until the bhajias are almost double in size and brownish in colour. Drain on a paper towel. 10 minutes before serving, soak the bhajias in milk and add to the kadhi.
• This Kadhi is delicious to eat with biriyani or pulao rice.