Punjabi kadhi pakoda

Name: Punjabi kadhi pakoda
Total time: 900 s
Yield: 1people
Cuisine: Indian
Ingredients: 1 cup Gram flour(100gram); 1 Onion (Finely chopped); 1 tsp Ginger garlic paste; 2 Chopped green chillies; 3-4 cups Water; 1 tsp Turmeric powder; 1 tsp Red chilli powder; 1/2 tsp Ajwain; 1 pinch Baking soda; Salt to taste; 1/2 cup mustard oil; 1 cup Yoghurt 200 gram; 1/2 tsp Mustard seeds; 1/4 tsp Fenugreek seeds; 2/2 tsp Cumin; 2 Dried red chillies; 1/2 tsp Asafoetida; 5-6 Curry leaves; 2 tsp Ghee

Barnali Debdas @Barnalifoodyworld

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Barnali Debdas @Barnalifoodyworld

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Ingredients

15minutes

1people

1 cupGram flour(100gram)
1Onion (Finely chopped)
1 tspGinger garlic paste
2Chopped green chillies
3-4 cupsWater
1 tspTurmeric powder
1 tspRed chilli powder
1/2 tspAjwain
1 pinchBaking soda
Salt to taste
1/2 cupmustard oil
1 cupYoghurt 200 gram
1/2 tspMustard seeds
1/4 tspFenugreek seeds
2/2 tspCumin
2Dried red chillies
1/2 tspAsafoetida
5-6Curry leaves
2 tspGhee

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Steps

15minutes

1

In a mixing bowl mix garam flour, finely chopped onion, ginger garlic paste, chopped green chillies, turmeric powder,red chilli powder, ajwain, water,baking soda and salt at a time to make a thick pakoda batter.
2

Heat oil in a frypan. Make balls of pakoda out of batter.Fry pakodas on low-medium heat from all the sides.Whisk yogurt with garamflour, water, red chilli powder, to create a lamp_free mixture.Saute Fenugreek seeds, cumin, mustard seeds,dried red chillies, asafoetida,oniy, curry leaves, kashmiri red chilli powder in oil pour in the yogurt mixture and bring to a boil,then simmer for15-20minutes to reduce.Add the pakoras to the simmering curry and cook for another 5-10 minutes to make them soft.
3

Heat ghee tadka pan add mustard seeds,dried red chillies,and red chilli powder, curry leaves and pour over the finished kadhi for enhanced flavour.Punjabi kadhi pakoda is ready.