Punjabi Kadhi

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Punjabi Kadhi is a north indian dish and is usually served with rice.Its a great combination of chickpea flour and sour yogurt with some fried pakoras or dumplings. It tastes best after one day. Every state in India has got their own kadhi version and flavours. This dish comes from Punjab.

Punjabi Kadhi

Ingredients

For Pakoras/ Dumplings

1 cup gram flour/ besan

1 onion, sliced

1 teaspoon carom seeds/ ajwain

1 teaspoon red chilli powder

1 teaspoon coriander seeds, crushed

some chopped coriander

salt to taste

water as required

oil to deep fry

For Kadhi

1 cup sour yogurt

1/2 cup gram flour/ besan

1/2 teaspoon turmeric

salt to taste

4 cups water

For tempering

1 tbsp oil

1/2 tsp fenugreek seeds/ methi dana

1 tsp mustard seeds

1/2 tsp cumin seeds/ jeera

few curry leaves

2 dry red chilli,broken

1/2 tsp dry fenugreek leaves

3-4 garlic,chopped

1 inch ginger, chopped

1 tsp turmeric powder

1 tsp red chilli powder

1 onion sliced

salt to taste

Method

Mix all the pakoras ingredients except oil. Make it into a thick batter.

Heat oil in deep pan. Drop small portions of the mixture and deep fry till golden brown.

Drain and place on kitchen towel.

For kadhi, whisk yogurt and gram well. There should be no lumps. Add salt and turmeric.

Now add 4 cups of water to the mixture.

Heat oil in a deep pan. Add fenugreek seeds, mustard and cumin seeds along with dry fenugreek leaves, dry red chilli & curry leaves. Saute for a min.

Add ginger and garlic, saute for a min. Now add sliced onions. Fry for a min. Add turmeric and red chilli powder.

Add the yogurt mixture. Bring to a boil and simmer on low heat for about 25-30 mins minutes, stirring occasionally.

Now add fried pakoras and simmer for 4-5 mins.

Serve hot with rice or chapati.

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