PUNJABI KADHI PAKORA RECIPE

Ingredients:

For Pakore 5 tblsp Besan (Gram flour) 2 tblsp Chopped finley onion 2 tblsp finely Chopped potato 1 green chilli finely chopped 1/4 tsp Ajwain 1/4 tsp Kasoori Methi (Fenugreek Leaves) 1 tblsp Hara dhania (Corainder leaves) 1 tsp Red chili powder 1/2 tsp Baking powder A pinch of baking powder Oil for deep frying Salt As per taste For Kadhi 1 cup sour Curd (khatti dahi) 2 1/2 tblsp Besan (Gram flour) 2 Dry red chili whole 1/2 tsp saboot jeera 1/4 tsp Rai (mustard seeds) 1/4 tsp methi dana (Fenugreek seeds) 1/2 tsp Turmeric powder 1 tsp Jeera Powder 1 tsp Coriander Powder 1 1/2 tsp Salt 1/2 tsp Red Chilly Powder 2 tsp ginger 2 tsp garlic 1/4 tsp Garam Masala 1 Green Chilly 1 tblsp Hara dhania (Corainder leaves) 2 tbsp Oil or ghee

How to make kadhi pakora:

• Mix all ingredients listed under pakora except oil for frying.
• Now add 1/2 cup of water to the mixture little by little. The batter should be thick enough to bind the chopped potatoes and onions together.
• Heat oil for frying in a kadhai. When piping hot, drop small balls of the mixture in the oil. Fry in batches of 6 - 7 at a time. When the pakoras are golden brown, drain them on a kitchen paper. Keep them aside.
• In a separate bowl beat the curd/yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 4 -5 cups of water. Whisk well.
• Now heat oil in a big kadhai. Add saboot lal mirch, sarsoon, saboot jeera and methi dana. When they begin to sputter add grated ginger and grated garlic. Stir fry for 15- 20 secs and then add turmeric, jeera powder, coriander powder, salt and red chilly powder. Immediately add besan-curd mixture. Stir well and bring it to a boil. Then let it simmer on a slow fire for about 15 minutes. Stir occasionally.
• After 15 mins add the pakoras, garam masala, crushed kasoori methi, green chilly slit lengthwise and again simmer the punjabi kadi for about 5 minutes.
• Take it out in a dish and garnish with finely chopped corainder. Serve the kadhi hot with steamed rice.