Punjabi Kadhi Recipe

• For Pakodas:
• 1 tsp Carom seeds (Ajwain)
• 1 tsp Red Chili Powder
• 1 Onion medium (finely chopped)
• 1/2 cup Fenugreek Leaves (Methi Leaves) (chopped)
• 1/4 tsp Baking Powder
• 3/4 cup Gram flour (Besan)
• 1 inch piece Ginger (grated)
• Salt (to taste)
• Oil (to deep fry)
• For Kadhi:
• 2 Dried Red Chilies (broken into 2)
• 6 Black Pepper
• 1 Onion medium (chopped)
• 1 tsp Red Chili Powder
• 1 cup Yogurt
• 1/4 cup Gram Flour (Besan)
• 1 tsp Turmeric Powder
• 1/2 inch Ginger piece (chopped)
• 1/2 tsp Fenugreek (Methi Dana)
• 1/2 tsp Cumin seeds
• Salt (to taste)
• 2 tbsp Oil

• Put all the Pakoda ingredients except oil in half a cup of water.
• Now take a pan and heat up sufficient oil.
• Put ½ cup of the gram flour (besan) and deep fry till golden brown and keep on an absorbent paper aside.
• Now beat yogurt well and mix the remaining besan and add salt, turmeric powder and three cups of water.
• Take another pan and heat 2 tbsp of oil.
• Put black pepper, fenugreek seeds, cumin seeds, and red chilies in the pan and stir for ½ a min.
• Now add onions and ginger and stir for 1 min and then put yogurt mixture.
• Now boil it on low heat for about 15 min.
• Put red chili powder and fried pakodas and continue to simmer for 4 to 5 min.