Punjabi Kadi-Pakora

1 step is to make pakoda & 2 is to make kadhi

Ingredients(pakoda)

1/2 cup Gram flour

1/4 Chopped finley onion

1 tblsp Corainder leaves

1 tsp Red chili powder

1 tsp Garam masala

Oil for deep frying 

Salt As per taste 

For Kadhi

2 cup sour Curd 

2 1/2 tblsp Besan 

2 tsp ginger

2 tsp garlic

1 onion chopped

2 Dry red chili whole

1/4 tsp Fennel seed

1/4 tsp Fenugreek seed

1/2 tsp Turmeric powder

1 tsp Jeera Powder

1 tsp Coriander Powder

1 1/2 tsp Salt

1/2 tsp Red Chilly Powder

1/4 tsp Garam Masala

1 tblsp Hara dhania (Corainder leaves)

2 tbsp Oil or ghee 

For tempering 

1tbsp ghee

1/2 tsp rai

1/2 tsp garlic chopped

4-5curry leaves

2 red chillis 

Recipe for pakoda

1)Mix all ingredients for pakora except oil for frying.

Now add water to the mixture little by little. The batter should be thick enough for frying pakodas.

2)Heat oil for frying in a kadhai. When piping hot, drop small balls of the mixture in the oil. Fry in batches of 6 - 7 at a time. When the pakoras are golden brown, drain them on a kitchen paper. Keep them aside.

Recipe for Kadi 

In a separate bowl beat the curd and mix gram flour in it.

Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 4 -5 cups of water. Whisk well.

Now heat oil in a big kadhai. Add fenugreek, fennel & dry red chilis.When they begin to sputter add onion, ginger and garlic. 

Stir fry for 15- 20 secs and then add turmeric, jeera powder, coriander powder, salt and red chilly powder. 

After 30secs add besan-curd mixture. Stir well and bring it to a boil. Then let it simmer on a slow fire for about 15 minutes. Stir occasionally.

After 15 mins add the pakoras, garam masala and simmer the punjabi kadi for about 5 minutes.

Now for tempring take ghee add garlic, rai,red chillies, curry leaves..after u feel nice aroma pour this over Kadi and Serve the kadhi hot with steamed rice or with Roti....