Punjabi Kadhi Pakoda

Instructions

For Pakode Batter:

• Take besan into a bowl.
• Add turmeric powder, red chili powder, garam masala, ajwain, salt and baking soda. Mix well.
• Add sliced onion, coriander leaves and mix well.
• Add water and make batter. Onion pakoda batter is already.
• Cover and keep aside for 30 minutes.

For Kadhi Mixture:

• In a bowl, take yogurt and beat it to make nice and creamy.
• Add besan, salt, garam masala, turmeric powder and red chili powder.
• Mix everything really good.
• Add water and mix well. Kadhi mixture is already.

For Making Kadhi:

• Heat mustard oil in a pan.
• Add cumin seeds and let them sizzle up.
• Add fenugreek seeds, onion, green chili and grated ginger.
• Fry the onion for 3-4 minutes until it becomes soft.
• Add curry leaves and dried red chili. Mix well.
• Lower down the heat and add kadhi mixture.
• Increase the heat to medium and bring kadhi to boil. Keep on stirring continuously.
• When kadhi comes to boil, lower the heat to low to medium and let it simmer for 10 minutes.

For Frying Onion Pakodas:

• Heat up oil in a pan.
• Mix the pakoda mixture well and drop pakodas in hot oil with the help of fork.
• After frying for about 3 minutes, turn them around and fry for 3-4 minutes more.
• When pakodas get deep golden colour, take them out of oil.
• Drain excess oil and transfer into a dish.
• Drop the fried pakodas into kadhi. Let them immerse in the kadhi.
• Cover and simmer for about 8-10 minutes more.
• Punjabi kadhi is already.
• You can serve this kadhi with steamed rice or jeera rice with ghee on it.