Punjabi Kadhi


1 cup - Gram flour
1/4 cup - Chopped onion
1/4 cup - Chopped potato
1 tsp - Ajwain
1 tsp - Red chili powder
1 tsp - Chopped ginger
1/2 tsp - Baking powder
Oil for deep frying
Salt As per taste
1 cup - Curd (yogurt)
1/4 cup - Gram flour
2 no. - Dry red chillies whole
1 tsp - Turmeric powder
A pinch - Asafoetida (Hing)
1 tsp - Fenugreek seeds
2 tbsp - Oil
Salt to taste

Cooking Instructions :

- Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
- Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
- Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
- Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture.
- Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
- Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes. - Serve punjabi kadhi hot with steamed rice.

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