Kadi Pakoda

Kadi Pakoda for 50 people. Recipe made in Gurudwara.
Ingredients:
For Kadi
Friendship Low far Dahi - 10 pound (2 dabba)
Green chilli - 10
Besan - 4 pound
Methi seeds - 1 handful
Akkha Dhania (Coriander seeds) - 1 handful
Garlic paste - 1 cup
Kadhi Patta - 6 stems
Onion 5 pound - cut long thin 
Ginger grated or cut in small pieces - 1 cup
Tomato 5 pound - cut into small pieces
Haldi - 6 teaspoon
Red chilli powder - 6 teaspoon
Red Chiili full - 8 
Salt - 3/4 cup
Coriander leaves cut
Heeng - 1/2 teaspoon

For Pakoda
Onion cut thin long - 4 pound
Besan - 2 pound
Red chilli powder - 4 teaspoon
Ginger grated - 4 teaspoon
Green chilli grated or paste - 6 pieces
Garlic paste - 2 teaspoon
Ajwain - 4 teaspoon
Salt - 5 teaspoon
Jeera powder - 2 teaspoon


Method:
Put oil (use olive oil it will make the dish very very light) in vessel
 
add methi seeds, coriander seeds 4-5 green chillies, kadhi patta and
 fry slightly (1-2 minutes till methi seeds turn brown)
then add garlic paste and fry for aroud 5 minutes, add heeng, then add
 onion and fry till golden brown 
Now add grated ginger, tomatoes, haldi, red chilli powder, red chilli
 full and fry till the tomatoes are cooked and starts leaving oil. 
Mix the besan in curd and add water accordingly so that no lumps are
 formed and it becomes liquid. Add the mix to the masala and add salt. Let
 it cook till the kadi becomes consistent. If you think it has become
 too thick then add some boiling water to it. 
After the kadi bas become consistent add pakoda and heat for some time.
 Garnish with corainder and serve


Pakoda:
Cut the onion in long thin pieces, add 1 teaspoon salt and set aside
 for some time. Mix all the ingredients in besan make a smooth thick paste
 by adding water and no lumps being formed. Mix the onion along with
 the salt water so that it becomes little thin and easy to pour. Make
 small sized pakoda and deep fry.