Punjabi Kadhi with Pakoras

Punjabi Kadhi with Pakoras. 

My elder daughter has mastered the art of Punjabi cooking after she married a Punjabi. There are many dishes I learnt  from her and this is one of them. Punjabi Kadhi is prepared in two ways, one with pakoras and the other without. The one without Pakoras has onions in the tempering.

This one I cooked has the pakoras, a one dish meal that taste good with steamed rice.

Ingredients:

• 2 cups curds should not be very sour.
• 2 tbsp besan or channa dal atta.
• 1 tsp coriander seeds coarsley crushed or if you like use it whole.
• 1 tsp fennel seeds crush or use it whole.
• 2 whole dry red chillies.
• Pinch of haldi.
• Salt to taste.
• 1 tsp finely chopped ginger.
• 1 tsp finely chopped garlic.
• 1/2 tsp methi seeds.
• 1 tsp red chilli powder.
• 2 tbsp mustard oil  .

For the Pakoras.

• 4 tbsp grated cauliflower.
• 1 potato boiled and mashed.
• 2 onions finely chopped.
• 2 green chillies chopped fine.
• 1/2 tsp ajwain.
• 4tbsp coriander leaves.
• 1 cup besan.
• Salt to taste.
• 2 tsp red chilli powder .
• Mustard oil to deep fry pakoras.

Method :

To make pakoras

• Mix  ingredients for pakoras except besan and oil, and mash them with your fingers.
• Now add the besan and mix, see if you can make balls or else add a little water.
• Deep fry in mustard oil and keep aside.

The Kadhi:

• Mix curds and besan and with the help of a beater make a smooth paste keep aside. 
• Heat mustard oil to smoking point.
• Put off flame and add the dry red chillies, coriander, methi and fennel seeds.
• Now put on fire stir and add ginger, garlic and stir.
• Add the haldi, hing and red chilli powder immediately add the curd mixture so that you retain the color.
• Keep stirring on a low flame for 5 mins.
• Add 2 cups water and keep stirring and let it cook for 10 mins.
• The kadhi is ready.
• If you do not desire to add the pakoras then add 1 chopped onoin with the ginger garlic.

• Serve kadhi with rice and add pakoras just before serving
• Return flame and let them cook.

• 6 tbsp besan.
• Salt to taste.
• 1 tsp kasuri methi.
• 1/2 tsp haldi.
• 4 tbsp chopped coriander leaves .

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