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Start with the pakodas. Mix all the dry ingredients in a bowl. To this add water slowly to make a smooth batter.
The fluffiness of the batter can be tested by dropping a small amount in a bowl of water and if it floated, the batter was ready.
Once the batter is ready, heat the oil in a pan to deep fry the pakoras.
The pakoras should be roughly the size of a large walnut. Fry them until golden brown.
Put the fried pakoras in a dish and start making the Kadhi.
Beat all the ingredients for the Kadhi until smooth.
Heat the ghee and oil in a pan on high heat.
Add the cumin seeds and when these splutter, turn the heat down, add the SSP asafoetida and stir so that it sizzles in the hot ghee/oil mix.
Add the chilli powder and stir for a second and add the kadhi mix. Make sure you have the kadhi mix beside you to pour in immediately so that the chilli powder does not burn.
Turn the heat up again and start stirring the mixture. The mixture should start to thicken. You want to end up with the consistency of thick soup. Add a little bit of water if it is too thick.
Now add the dumplings, simmer for five minutes and serve with steamed rice.