Aloo is used extensively to make dishes during the fasting season of Navratri. And if you're someone loves kadhi and miss it while fasting, here’s a vrat-friendly aloo ki kadhi you can enjoy.
1/2 Kg Potatoes (boiled, peeled and mashed) 1 ½ tsp Rock salt 1/3 tsp Chilli powder 1/2 cup Singhare ka atta For deep-frying Oil 1/2 cup Sour yogurt
1 sprig Curry leaf 1/2 tsp Cumin seeds 2 Whole red chillies 1 tbsp Ginger, chopped 1/2 tsp Coriander powder 4 cups Water For garnishing Coriander leaves
Mix the potatoes with rock salt, chilli powder and singhare ka atta into a thick batter. Put aside 1/4 of the mixture and keep the rest for pakoris.
Now heat oil and drop spoonfuls of batter into oil, lower the flame and fry to a golden colour. Drain on an absorbent paper and keep aside.
Add the yogurt to the remaining mixture, make a smooth paste and mix in water.
In a heavy-based pan, reheat 2 tbsp of the same oil, add curry leaves, cumin seeds and whole red chillies. When slightly darkened, add ginger and sauté a little.
Add the yogurt mixture, salt and coriander powder and bring to a boil. Simmer over low flame till it thickens a bit; stirring frequently to avoid scorching.
Add the pakoris, simmer a couple of minutes more and serve hot, garnished with coriander leaves.