Name: Punjabi Kadhi with pakoras recipe by bina bedi at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: For Kadhi --; 4 tbsp sour yogurt ( 1 day old ); 2 tbsp besan (chickpea flour ); Salt to taste (Approx 1 tsp); For Pakodas --; 2 onions thinly sliced; 2 tbsp besan; 2 green chillies cut in small pieces; 1/2 tsp ajwain (carom seeds ); For Tadka (seasoning for flavouring the dish ); 1/4 tsp Rai ( black mustard seeds ); 1/4 tsp methi (fenugreek seeds ); 1 tsp red chilli powder; 2 sabut dry red chillies; 15-20 curry patta ( important ingredient )

Ingredients Serving: 6

For Kadhi --
4 tbsp sour yogurt ( 1 day old )
2 tbsp besan (chickpea flour )
Salt to taste (Approx 1 tsp)
For Pakodas --
2 onions thinly sliced
2 tbsp besan
2 green chillies cut in small pieces
1/2 tsp ajwain (carom seeds )
For Tadka (seasoning for flavouring the dish )
1/4 tsp Rai ( black mustard seeds )
1/4 tsp methi (fenugreek seeds )
1 tsp red chilli powder
2 sabut dry red chillies
15-20 curry patta ( important ingredient )

Instructions

To prepare Kadhi --
--mix yogurt , besan, 1tbsp oil and haldi with 1.5 litre water. Whisk well till smooth
Take a large bottomed pan. Put this mixture on high flame till it boils.
Reduce to slow flame after it boils. Cook for 30 mns stirring occasionally. ( do not cover with lid )
To prepare Pakodas --
--take besan . Add 1 tbsp water and 1 tbsp oil. Mix all other ingredients. Leave aside for 15 mns
-- make balls and deep fry in deep frying pan till the Pakodas turn crisp and golden brown. Add these to the kadhi and cook for 2 mns
To prepare Tadka --
--In a frying pan add 2 tbsp oil. Add first Rai till it crackles. Then add merging and sabut lal mirch
--add the curry patta and chilli powder. To this add 1/2 cup water. Cook for 15 seconds . Pour this tadka on Kadhi.

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