PUNJABI KADHI

Ingredients:---

For Pakoras
Gram flour (besan) - 3/4 cup
Onion- 1 medium sized
Red Chilli powder - 1 tsp
Baking powder - 1/4 tsp
Salt to taste
Oil to deep fry

For Kadhi
Yogurt - 1 cup
Gram flour (besan)- 1/4 cup
Turmeric powder - 1 tsp
Salt to taste
Onion (optional) - 1 medium sized
Red chillies whole - 2
Oil - 2 tbsp
Fenugreek seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Red chilli powder - 1 tsp

For Tempering

Rai - 1 tsp
Broken Red chillies - 2
Red chillies powder- 1/2 tsp
Ghee - 1/2 tsp


method 1. Peel, wash and chop onion finely, Mix these with the rest of the pakora ingredients except oil, adding about half a cup of water.
2. Heat sufficient oil in a kadai, drop small portions of the besan mixture and deep fry till golden brown, Drain onto an absorbent paper and keep aside.
3. For kadhi, whisk yogurt well and mix besan, Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and three cups of water.
4. Peel, wash and slice onion, Remove stems and break red chillies into two.
5. Heat oil in a kadai, Add genugreek seeds, cumin seeds red chillies, Stir-fry for half a minute, Add sliced onions and stir-fry for a minute about fifteen minutes, strring occasionally.
6. Add red chilli powder and fried pakoras and continue to simmer for four to five minutes.
7. Heat ghee put  rai and borken red chillies, shut off the flame now Add red chillies powder and pour on to the kadhi.
8. Serve hot with steamed rice.