Punjabi Pakoda Kadhi

Preparation :15 mins
Cook :28 mins
Total Time :43 mins
Servings :Makes 6 servings

Ingredients :

For The Pakodas
1 cup besan (bengal gram flour)
2 tbsp finely chopped coriander (dhania)
1/4 cup finely chopped onions
1 tsp chilli powder
1 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
salt to taste
oil for deep-frying

For The Kadhi
1 1/2 cups curd (dahi)
3 tbsp besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
salt to taste
1 tbsp oil
1/2 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
1 small stick cinnamon (dalchini)
1/4 tsp fenugreek (methi) seeds
1/2 tsp coriander (dhania) seeds
2 whole dry kashmiri red chillies , broken into pieces
1 tsp ginger-green chilli paste
1/2 tsp chilli powder
1 1/4 cups fried onions

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method :

For the pakodas

Combine all the ingredients along with approx. 1/4 cup of water in a deep bowl and mix well to make a thick batter.Heat the oil in a deep non-stick pan and drop spoonfuls of the batter into the hot oil and deep-fry a few at a time till they turn golden brown in colour from all the sides.Drain on an absorbent paper and keep aside.

For the kadhi

Combine the curds, besan, turmeric powder, salt and 2 cups of water in a deep bowl and whisk well using a whisk. Keep aside.Heat the oil in a deep non-stick pan, add the cumin seeds, cloves, cinnamon, fenugreek seeds, coriander seeds and kashmiri dry red chillies and sauté on a medium flame for 1 minute.Lower the flame, add the curds-besan mixture, ginger-green chilli paste, chilli powder and a little salt, mix well and cook on a slow flame for 8 to 10 minutes, while stirring occasionally.
Keep aside.

How to proceed to make punjabi pakoda kadhi

Just before serving, re-heat the kadhi, add the fried onions and cook on a medium flame for 2 minutes, while stirring occasionally. Add the pakodas, mix gently and cook on a medium flame for 5 minutes, while stirring occasionally.

Serve the punjabi pakoda kadhi immediately garnished with coriander.