Punjabi Kadhi Pakora Recipe

Ingredients:

• Gram flour(basen) 1/2 cup
• Turmeric(haldi) ½ tsp
• Red chili powder 1 tsp
• Carom(ajwain) seeds ¼ tsp
• Ginger garlic paste ½ tbsp
• Salt 1 tsp
• Sour yogurt 1 cup
• Water 5 cups
• Oil 2 tbsp
• Fenugreek(methi) ½ tsp
• Cumin (zeera)1 tsp
• Pepper ½ tsp
• Onion (sliced) 1
• Chili (slit) 1

For Onion Pakora:

• Onion sliced 3
• Ginger paste 1 tsp
• Chilies chopped 2
• Crushed cumin(zeera) 1tsp
• Crushed coriander(dhnia) 1tsp
• Carom(ajwain) seeds ¼ tsp
• Turmeric(hldi) ¼ tsp
• Dried fenugreek(methi) 1 tsp
• Coriander (dhnia)(finely chopped) 2 tbsp
• Gram flour (basen)1 cup
• Salt ½ tsp
• Curd(dhi) 2 tbsp
• Baking soda ¼ tsp
• Oil for frying

For Tempering:

• Oil ¼ cup
• Cumin (zeera)1 tsp
• Dried red chili 4-5
• Onion sliced 1

Method:

For kadhi preparation:
Firstly, in a large bowl take 5 tbsp gram flour, ½ tsp turmeric, 1 tsp chili powder, ¼ tsp carom seeds, ½ tbsp ginger garlic paste, 1 tsp salt, and 1 cup curd.
Mix well forming a smooth paste. Now add 4 cups of water and mix well. Keep aside.
In a large Kadai heat 2 tbsp oil and add ½ tsp dried fenugreek, 1 tsp cumin,
Splutter the tempering. Now add 1 onion, chili, and sauté until onions soften.
Further, add prepared gram flour curd mixture and mix well. Keep stirring until the mixture comes to a boil.

Now half cover the Kadai and simmer for 30 minutes. Stir in between to prevent from burning. Onion pakora preparation: Mix all the ingredients of pakoras and. Deep fry in hot oil, keeping the flame on the medium.
Stir occasionally, until the pakora turns golden brown and crisp. Drop-in prepared onion pakora into the khadi. Simmer for a minute or until the pakora absorbs kadhi. Prepare the tempering by heating oil. Add1 tsp cumin, 1 dried red chili, onion. Pour the tempering over kadhi and add 2 tbsp coriander. Mix well.
Finally, enjoy kadhi pakora