Punjabi Pakoda Kadhi

Ingredients

• Kadhi
• 1¼ cups yogurt
• 3-4 tablespoons gram flour (besan)
• ½ teaspoon asafoetida (hing)
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder  
• 1 tablespoon ginger-garlic paste
• Salt to taste
• 2 tablespoons oil + to deep fry
• ½ teaspoon fenugreek seeds
• 2-3 dried red chillies, broken
• Pakoda
• 1 cup chopped fresh fenugreek leaves
• 1 medium onion, chopped
• ¾ cup gram flour (besan)
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• Salt to taste
• A pinch of carom seeds (ajwain)
• Fresh coriander sprig for garnish
• Steamed rice for serving

Method

1. To make kadhi, take yogurt in a bowl, add gram flour, asafoetida, red chilli powder, turmeric powder, ginger-garlic paste and salt and whisk well till no lumps remain. Add 2 cups water and mix well.
2. For tempering, heat oil in a kadai, add fenugreek seeds and dried red chillies, mix and sauté for 30 seconds.
3. Add yogurt mixture and cook on medium heat, stirring continuously, for 10-15 minutes.
4. To make pakodas, take fenugreek leaves in a bowl, add onion, gram flour, red chilli powder, turmeric powder, salt and carom seeds and mix well.
5. Add 2-3 tablespoons water and mix well.
6. Heat sufficient oil in a kadai. Drop small portions of pakoda mixture into hot oil and deep-fry till golden brown and crisp.
7. Drain and add to the kadhi and mix well and cook for 4-5 minutes.
8. Transfer into a serving bowl, garnish with coriander sprig and serve hot with steamed rice.