Punjabi Pakoda Kadhi

" frameborder="0" allowfullscreen>

Ingredients

Pakodi

• 1 cup gram flour (besan)
• ¼ teaspoon carom seeds (ajwain)
• A pinch of asafoetida (hing)
• 2 teaspoons finely chopped ginger
• 1½ cups fresh fenugreek leaves (methi)
• 1 medium onion, roughly chopped
• Salt to taste
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• A pinch of baking soda

Kadhi

• ½ cup yogurt
• 2 tablespoons gram flour (besan)
• 2 teaspoons ginger-garlic paste
• 1 teaspoon green chilli paste
• ¼ teaspoon turmeric powder
• Salt to taste
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• ¼ teaspoon fenugreek seeds (methi dana)
• 8-10 black peppercorns
• 2-3 cloves
• 2 dried red chillies, broken
• A pinch of asafoetida (hing)
• 1 large onion, sliced
• 1 teaspoon grated ginger
• 1 tablespoon chopped fresh coriander leaves

Method

1. To make pakodi, take gram flour in a large bowl, crush carom seeds and add along with asafoetida, ginger, fenugreek leaves, onion, salt, red chilli powder, turmeric powder, baking soda and ½ cup water and mix well.
2. Heat sufficient oil in a kadai, slide in small portions of the batter into the hot oil, deep fry till golden brown and crisp. Drain on absorbent paper.
3. To make kadhi, take yogurt in a large bowl, add gram flour, ginger-garlic paste, green chilli paste, turmeric powder, salt and mix and whisk till it becomes smooth. 
4. Pour 5 cups water, mix and set aside. 
5. Heat oil in a non-stick deep pan, add cumin seeds, fenugreek seeds, black peppercorns, cloves and dried red chillies and sauté till fragrant.
6. Add asafoetida, mix, add onion and sauté till translucent. Add ginger, mix and sauté for a minute. Add the yogurt mixture, mix and cook till the mixture comes to a boil on high heat. 
7. Reduce the heat and cook further till the kadhi slightly thickens. Reserve a few pakodis aside for garnish and add the rest into the pan. Cook for 2-3 minutes.
8. Add coriander leaves, mix and take the pan off the heat.