How to Make Aloo ki Kadhi
1.1. Mix the potatoes, 1/2 tsp salt, chilli powder and singhare ka atta into a thick batter.
2.2. Put aside 1/4 of the mixture and the rest will be made into pakories.
3.3. Heat oil till a drop of batter dropped in comes up at once.
4.4. Drop spoonfuls into oil, lower the flame and fry to a golden colour.
5.5. Drain on an absorbent paper and keep aside.
6.6. Add the yoghurt to the remaining mixture, make a smooth paste and mix in water.
7.7. In a heavy-based pan, reheat 2 tbsp of the same oil, add curry leaves, cumin seeds and whole red chillies.
8.8. When slightly darkened, add ginger and sauté a little.
9.9. Add the yoghurt mixture, salt and coriander powder and bring to a boil and then simmer over low flame till it thickens a bit; stirring frequently to avoid scorching.
10.10. Add the pakories, simmer a couple of minutes more and serve hot, garnished with coriander leaves.