Punjabi Kadi Pakora Recipe

Ingredients

3 cups besan / gram flour
2 tsp salt
3 red chillies
1 medium onion
1 tsp coriander seeds
1/4 tsp ajwain / carom seeds
1/4 tsp roasted jeera powder
1/2 tsp red chilli powder
water
2 cups curd
1/4 tsp hing / asafoetida
1 green chilli
15 fenugreek seeds
1 1/2 tbl spoons ginger garlic paste (ginger 70% / garlic 30%)
8-9 coriander leaves
1 tsp turmeric powder
vegetable oil

For the Pakora's :

1) dice an onion
2) in a bowl add besan
3) add the diced onion
4) green chilli
5) coriander seeds
6) salt
7) red chilli powder
8) ajawain / carom seeds
9) roasted jeera/cumin powder
10) add water and mix
11) cover with cheese cloth and keep aside for 20 mins
12) after 20 mins, deep fry them and strain, keep aside

For the Kadi :

1) in a tumbler add curd
2) add water
3) mix and prepare butter milk
4) add salt and turmeric and blend
5) keep aside for later use
6) take a kadai with 2 table spoons of oil
7) cook at low flame throught from now on
8) add fenugreek seeds
9) red chillies
10) hing / asafoetida
11) ginger garlic paste
12) green chillies
13) add the earlier saved butter milk mix of curd + water + besan
14) and keep stirring with a spatula and cook for around 20 mins
15) while cooking keep adding water as required for right consistency
16) add red chilli powder
17) add the earlier fried pakodas
18) garnish with coriander leaves
19) simmer at low flame for 2 mins
20) serve hot, with jeera rice, enjoy !

Notes

Tip : the raw besan mixed with butter milk would not cook if you cook at a high flame, coz, the sourness in the butter milk dosen't allow the besan to cook quickly, so cook at a low flame throughout