May 11, 2009

* Punjabi Kadhi *

For the Pakoras:
1 cup gram flour (besan)
1/4 tsp baking powder
1/4 tsp chilli powder
Salt to taste
1/2 tsp roasted ajwain seeds
1/2 tsp ginger paste
1/4 cup grated onion
1/4 cup grated potato
Oil for deep-frying
For the Kadhi:
2 cups fresh whole-milk yogurt
2 cups water
2 tbsp lightly roasted gram flour
1/4 tsp turmeric powder
1 tbsp oil
2 pinches asafoetida
1/2 tsp fenugreek seeds
2 dry red chillies, broken into half
For garnish:
Kasuri methi (dry methi leaves), chrushed

Sift the gram flour, baking powder, chilli powder and salt. Add the ajwain, ginger, onion and potato.
Mix well and add about 1/3 to 1/2 cup water to make a thick bhujjia batter.
Make small pakoras and deep fry till brown.
Blend the yogurt, water, roasted gram flour and turmeric till smooth.
Heat a kadai and add the oil. Add the asafoetida, fenugreek seeds and red chillies. When the seeds crackle, add the yogurt mixture.
Reduce heat to low and simmer for a few minutes, stirring frequently, till cooked.
Add the pakoras and simmer for 5 minutes.
Remove to a serving dish and garnish. Serve hot with rice.

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