Authentic Punjabi Pakora Kadhi by Seema

Procedure:

• Transfer besan (gram flour) into a bigger bowl
• Add the salt as per taste
• Add the red chilli powder
• Add the baking soda
• Add a few green chillies as per taste
• Add a few coriander leaves
• Add water little by little
• Mix well into a pakora consistency
• TIP: Ensure that there are no lumps
• Add the chopped onions and potatoes
• Mix well
• If the flour is to thin add in some more gram flour
• Heat oil in a kadai
• Drop small portions of the pakora into the kadai
• Cook them until they take a deep golden colour

Ingredients for making the kadhi:

• 1½ cup of thick yogurt
• 1 tsp of jeera (cumin seeds)
• 1 tsp of rai (mustard seeds)
• 3 tbsp of besan (gram flour)
• 3-4 dried red chillies
• 2 tbsp of chopped ginger
• Few coriander leaves for garnish
• Few green chillies for garnish
• ½ tsp of methi seeds (fenugreek seeds)
• ½ tsp of haldi (turmeric powder)
• Salt as per taste
• 1 tsp red chilli powder
• Oil for cooking
• Water for adjusting the curry

Procedure:

• Heat a kadai
• Add 2 tbsp of oil
• Transfer the yogurt into a bigger bowl
• Add the besan (gram flour) to it
• Whisk it well
• TIP: One can use the regular whisk or a wooden ladle to ensure that there are no lumps in the mixture
• Add the methi seedsc (fenugreek seeds) into the oil
• Add the jeera (cumin seeds) and rai (mustard seeds)
• Add the dried red chillies
• Add the chopped ginger
• Stir well
• Add the yogurt mixture to it
• Add about 2 cups of water
• Let the kadhi come to a boil
• Add the salt
• Add the red chilli powder
• Add the green chillies for garnish
• Add the coriander for garnish
• Mix well
• Add the pakora’s to the kadhi
• Stir well
• Sprinkle some red chilli powder on top
• And garnish with some coriander leaves
• Serve hot with steamed rice