Makki Atte ki Kadhi Pakode (Cornmeal Fritter in Yogurt based Sauce)

Ingredients for Makki Atte ki Kadhi Pakode: (For 2 persons)

A. For pakode:

Makki Atta- 1 cup
Onion-1 cup (finely chopped)
Green chili- 3-4 or more as per your taste (finely chopped)
Cumin Powder- 1/2 tsp
Baking Soda- a pinch
Water to knead the cornmeal
Salt as per your taste
Oil for frying the fritters

B. For Kadhi (Yogurt Sauce):

Yogurt- 1.5 cup
Gram Flour- 1 tbsp
Turmeric Powder- 1/2 tsp
Ginger Paste: 1/2 tbsp
Water- 1 cup or more as per your need

C. For Tempering: 

Black Mustard Seed- Little less than 1/2 tsp 
Fenugreek Seed- Little less than 1/2 tsp 
Dried Red Chili- 2
Curry Leaves - 4-5 (I used curry leaves powder)
White Oil 

Process to cook Makki Atte ki Kadhi Pakode:

Making Pakode:

1. Combine all the ingredients mentioned in list A (except oil). Now knead it to make a thick dough. 
2. Make small size balls from the dough. Keep the balls aside for 10 minutes. 
3. Meanwhile heat oil in a deep bottomed frying pan. Fry those balls in batches. Set them aside. 

Making Yogurt Sauce:

1. Take Yogurt in a mixing bowl. Add Ginger paste, Gram Flour, Turmeric Powder. Mix well. Add water little by little. Mix well to make a smooth and running batter. 

Tampering and making Kadhi Pakode:

1. Heat oil in the pan. Once oil is hot, add Mustard Seeds and Curry leaves (or powder). Wait till it crackles. Add Dried Red Chili, then Fenugreek Seeds. 
2. Reduce the heat. Pour the batter to the hot oil. And stir well. Wait till it starts boiling. Keep stirring occasionally. 
3. Add the fried balls to the Yogurt Sauce. Cook for few minutes,
4. Turn off the heat. Set Kadhi Pakode inside pan as the fritter would take time to soak the sauce. 
5. Transfer the Kadhi Pakode in a serving bowl. 

Serve your Makki Atte Ki Kadhi Pakode with Steamed Rice or Roti.