PUNJABI KADHI

Ingredients:

For the kadhi: Yogurt: 1 cup, besan: 2 ½ tbsp, water: 4 cups, oil: 2 tbsp, dry red chillies: 2, rai: ½ tsp, zeera: ½ tsp, methi dana: ¼ tsp, grated ginger: 2 tsp, grated garlic: 2 tsp, turmeric powder: ½ tsp, zeera powder: 1 tsp, dhanya powder: 1 tsp, chilli powder: ½ tsp, and salt as per taste.

For the pakora: Besan: 4 tbsp, salt: ¼ tsp, zeera powder: ½ tsp, chilli powder: ½ tsp, kasoori methi: ¼ tsp, haldi powder: ½ tsp, 1 onion cut into slices and coriander leaves.

Oil for frying the pakoras.

METHOD:

Mix all the pakora ingredients, except oil, adding about half a cup of water. Heat sufficient oil in a kadai, drop small portions of the besan mixture and deep fry till golden brown. Drain and place on an absorbent paper and set aside.

 For kadhi, whisk yogurt well and mix besan. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and water. Heat two tablespoons of oil in a kadai. Add methi dana, zeera, red chillies, ginger and garlic and stir-fry for a minute.  Add yogurt mixture. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally. Add red chilli powder and fried pakoras and continue to simmer for four to five minutes. Now add ¼ tsp kasoori methi and 2 slit green chillies and sprinkle coriander leaves. Serve hot with steamed rice.