Basically Bhajia in kadhi.
The recipe of the Kadhi has been shared before on this site. I will share my version of the onion pakode here. At home we prefer to not boil the pakode in the gravy as it becomes soggy. We just add it to the gravy at serving time, one pakode at a time as kids and hubby like it crisp. So that part of boiling the pakode or not is completely your prerogative.
Ingredients:
Onion - 2 large , chopped into thin long slices
Besan / chickpea flour - 2 tbsp (+ some more, if necessary)
Salt
Chilly - 1
Coriander leaf - 1 tbsp
Turmeric powder - 1 tsp
Kadhi ingredients
Method:
Mix the onion, chilly, coriander leaf well with the salt, turmeric powder and besan.
Keep aside for 10 minutes.
After 10 minutes, add a little more besan if you feel it has become very watery and is not coating the onion enough.
Deep fry in small batches as lumps till golden brown.
Make the kadhi and keep aside.
Either boil the pakode in the gravy for 1 minute just before serving, or serve both separate.
Serve with jeera pulav or plain white rice or Khichdi.
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