Punjabi Kadhi

PUNJABI KADHI Spicy pakoras in kadhi makes it delicious Preparation Time : 25 minutes Cooking Time : 25-30 minutes Servings : 4

INGREDIENTS For pakoras Gram flour (besan) 3/4 cup Onion , finely chopped 1 medium Fenugreek leaves (methi), chopped 1/2 cup Ginger, grated 1 inch piece Carom seeds (ajwain) 1 teaspoon Red chilli powder 1 teaspoon Baking powder 1/4 teaspoon Salt to taste Oil to deep fry For Kadhi Yogurt 1 cup Gram flour (besan) 1/4 cup Turmeric powder 1 teaspoon Salt to taste Oil 2 tablespoons Fenugreek seeds (methi dana) 1/2 teaspoon Cumin seeds 1/2 teaspoon Dried red chillies, broken into 2 2 Black peppercorns 6 Onion , chopped (optional) 1 medium Ginger, chopped 1/2 inch piece Red chilli powder 1 teaspoon

METHOD Mix all the pakora ingredients, except oil, adding about half a cup of water.Heat sufficient oil in a kadai, drop small portions of the besan mixture and deep fry till golden brown. Drain and place on an absorbent paper and set aside. For kadhi, whisk yogurt well and mix besan. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and three cups of water. Heat two tablespoons of oil in a kadai. Add fenugreek seeds, cumin seeds, black peppercorns and red chillies. Stir-fry for half a minute. Add onions and ginger and stir-fry for a minute. Add yogurt mixture. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally. Add red chilli powder and fried pakoras and continue to simmer for four to five minutes. Serve hot with steamed rice.