Ingredients Curd:2 cups Besan/Chanaga pindi:2 cups Oil: 1tsp for tadka Talimpu ginjalu: 1tsp Red chillies: 2-3 Curry leaves:8-10 Oil for deep frying the Pakoras Onion: 2 chopped Green chillies:5 slit and sliced to 1 inch pieces Red chilli powder:2 tsp Turmeric:1/2 tsp Procedure Take Besan 1 1/2 cups and add remaining onions, 1/4 tsp turmeric green chillies, Red chilli powder 1 tsp, add salt to taste and mix with little water to a consistensy enough to make pakora dumplings Heat oil in a pan for deep frying the pakoras Add small dumplings of the pakora dough and fry till golden brown Keep aside the pakoras after done. Make butter milk of the Curd and add salt(only for the butter milk), 1/2 of onions, 1/2 of Green chillies,1/4 tsp of turmeric powder, 1 tsp Red chilli powder. Mix well. Mix the remaining besan with 1/2 cup of water thoroughly so that no lumps are left Add the besan mixture to the butter milk mixture and mix thoroughly so that no lumps are there. Now cook the mixture on flame When the besan is cooked switch off the stove(Take care not to make the Khadi/Majjiga pulusu too thick) Add the pakoras Heat 1 tsp oil in a pan and give tadka to the khadi Majjiga pulusu is ready to be served.
