PUNJABI PAKORA KADHI

we love kadhis, be it plain or with pakoras. The kadhi goes with with plain rice or jeera rice. you can also have kadhi with roti . In South India we call it as urundai Mor kuzhambu

FOR PAKORA/FRITTERS

   Besan (gram flour) - ¼ cup

   Onion - ¼ cup, finely chopped

   Garam masala powder          - ½ tsp

   Green chili - 1 small, finely chopped

   Ginger - ¼ inch, grated or paste

   Salt - to taste

   Water - 3 tablespoons

   Oil- for deep frying pakora

   FOR KADHI

 Sour yogurt                               – 1 1/2 cups

 Besan (gram flour)                – 3 tablespoon

 Onion                                            - 1 no (finely chopped)

 Salt                                                  - to taste

 Garam masala powder            - ½ tsp

 Turmeric powder                     - ¼ teaspoon

 Boiled Water                              - approx 1 ½ cups

 FOR SEASONING

 Oil                                                    - 1 ½ teaspoons

 Cumin seeds                                - ½ tsp

 Red chillies                                 - 2 nos

Coriander leaves                    - for garnishing

METHOD OF MAKING PAKORAS

 Mix besan, onion, green chili, ginger and salt in a bowl. Add water and make thick batter.  Meanwhile heat the oil for deep frying on medium heat.

Once oil is hot drop a tablespoonful of batter into hot oil. You can use your hand also s

Fry till it becomes golden brown. Keep moving them so it gets cooked and browned evenly.

 Remove it from flame and drai it in a colander and keep aside.

METHOD OF MAKING KADHI

 Mix yogurt, besan, salt and turmeric powder in a bowl.

Make sure there are no lumps .

Add little water at a time and keep whisking to make lump free batter.

Heat oil in a pan on medium heat. Once hot add cumin seeds and let them splutter. Then add curry leaves and dried red chilies, and add chopped onions and fry till traslucent

Mix in prepared yogurt-besan mixture. Bring it to a boil and let it simmer on low-medium heat.

It will start to thicken up.

Stir it well.

Add fried pakora and let it simmer for 5-7 minutes so pakora gets soft.

If kadhi gets too thick then add some hot boiled water to make desire consistency.

Punjabi Kadhi is ready to serve.