Hot phulkas with Kadhi Pakode, a very nice dinner on a rainy evening!
The first time I came across this dish was in Femina Magazine several years ago. This was a recipe described by a celebrity and I learnt words such as bagar for the first time. My recipe does not follow the one I read in the magazine, as that requires the bagar to be added to the kadhi in the end, while I actually add the curd basen mixture to the fried onions and condiments, and then do a ghee, jeera, mirch, tadka in the end . I use a lot of onions, and curd that is a day or two old.