Punjabi Kadhi

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Ingredients list for Punjabi Kadhi

• 1 cup Gram flour (besan)
• 1/3 cup Fenugreek leaves (methi) chopped
• ¾ teaspoon Carom seeds (ajwain)
• ½ medium Onion finely chopped
• ½ tablespoon Turmeric powder
• to taste Salt
• 1 teaspoon Red chilli powder
• a pinch Baking soda
• for deep-frying Oil 2 tablespoons +
• For kadhi
• 1½ cups Yogurt sour
• 4 tablespoons Gram flour (besan)
• 1 tablespoon Ginger-garlic-green chilli paste

Method

1. To make pakoras, combine fenugreek leaves, carom seeds, onion, gram flour,
   ¼ teaspoon turmeric powder, salt, ½ teaspoon red chilli powder and baking soda in a bowl. Mix well using sufficient water to make a soft mixture.
2. Heat sufficient oil in a kadai. Drop small portions of gram flour mixture into the hot oil and deep-fry till golden. Drain on absorbent paper and set aside.
3. To make kadhi, combine yogurt, gram flour, ginger-garlic-green chilli paste, remaining red chilli powder, remaining turmeric powder and salt in a bowl. Add 500 ml water and whisk well. Add 500 ml water and whisk again.
4. Heat oil in a deep non-stick pan, add cloves, peppercorns, cumin seeds, fenugreek seeds and sauté for a minute.
5. Add asafoetida, chopped ginger and red chillies, mix and sauté.
6. Add onion and sauté till the onion is translucent.
7. Peel, cut potato into small cubes and add to the pan. Mix well and sauté for 5 minutes.
8. Whisk the yogurt mixture and add to the pan. Stir to mix and cook for 16-18 minutes, stirring continuously so that there are no lumps.
9. Place pakoras in a serving dish and pour the kadhi on top. Serve hot.