Name: Punjabi kadhi pakora recipe by Vandana Jangid at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10
Ingredients: A-For the Pakodas; 2 cups Gram flour besan; 3/4 cup of water or little more; 1 tsp Carom seeds ajwain; 1 tsp red chilli powder; Salt according to taste; B-For the Kadhi :-; 2 cups yogurt/ dahi; 1/4 cup Besan; 2 cups of water; 2 tsp red chilli powder; 1 tsp turmeric powder; 1 tsp garam masala powder; Salt according to taste; C--For the tempering:; 1 medium sized onions sliced thin length wise; 2-3 cloves of garlic - minced/ chopped; 1-2 Green chillies; 1 bay leaf tej patta; 1 TBSP KASURI METHI; 1 tsp cumin seeds; 1/4 tsp methi dana; 1 tsp mustard seeds; 1/2 tsp red chilli powder; 3 Tbsp Mustard oil; A pinch of asafoetida; Coriander leaves to garnish; Salt according to taste

Ingredients Serving: 10

A-For the Pakodas
2 cups Gram flour besan
3/4 cup of water or little more
1 tsp Carom seeds ajwain
1 tsp red chilli powder
Salt according to taste
B-For the Kadhi :-
2 cups yogurt/ dahi
1/4 cup Besan
2 cups of water
2 tsp red chilli powder
1 tsp turmeric powder
1 tsp garam masala powder
Salt according to taste
C--For the tempering:
1 medium sized onions sliced thin length wise
2-3 cloves of garlic - minced/ chopped
1-2 Green chillies
1 bay leaf tej patta
1 TBSP KASURI METHI
1 tsp cumin seeds
1/4 tsp methi dana
1 tsp mustard seeds
1/2 tsp red chilli powder
3 Tbsp Mustard oil
A pinch of asafoetida
Coriander leaves to garnish
Salt according to taste

Instructions

In a bowl whip the yogurt. Keep them aside.
Add in the gram flour and beat it well. There shouldn’t be any lumps.
Now mix all the spices listed under “kadhi” with the yogurt and mix well.
Now mix all the ingredients listed under pakoras in a bowl, adding little water at a time to prepare a thick batter.
Heat oil in a kadai to deep fry the fritters/ pakora. Spoon the batter and drop it into the hot oil, at medium flame. Fry all fritters and drain them on kitchen paper.
Now making kadhi:- Transfer the yogurt- flour- spice mix to a wide pan. Add 3 cups of water to it and bring to a boil. Let it simmer.
Prepare the tempering:- In a small pan, heat the oil and add hing, bay leaf, fenugreek seeds, mustard seeds and cumin seeds.
When they start popping up add and green chilies, minced garlic and sliced onion and fry till it gets light brown.
Add kasuri methi , curry leaves, salt and red chilli powder and mix well.
Pour this tempering over the simmering kadhi and mix. Simmer it for at least 20-25 minutes.
Serving:- Add pakoras 10 minutes before serving.
Transfer Kadhi to the serving bowl, dip pakodas into it and cover. Garnish kadhi with fresh coriander leaves and serve with roti or rice.

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