Punjabi Pakodi Kadhi | Sanjeev Kapoor Khazana

Watch this video to find out how to make this recipe. Click to subscribe for more recipe. PUNJABI PAKODI KADHI Ingredients For pakodis ½ cup + 2 tablespoons gram flour (besan) 1 medium onion, finely chopped ⅓ cup chopped fenugreek leaves (methi) 1 inch ginger piece, grated 1 teaspoon green chilli paste 1 tablespoon garlic paste ¾ teaspoon carom seeds (ajwain) 1 teaspoon red chilli powder A pinch of baking soda Salt to taste Oil for deep frying For kadhi 1 cup curd ¼ cup gram flour (besan) 1 teaspoon turmeric powder Salt to taste 2 tablespoons oil ¾ teaspoon fenugreek seeds (methi dana) ½ teaspoon cumin seeds 4-5 black peppercorns 6 dried red chillies, halved 5-6 cloves A pinch of asafoetida 1 medium onion, sliced (optional) ½ inch ginger piece, chopped 1 teaspoon red chilli powder Method 1. To make kadhi, whisk the curd, gram flour and sufficient water well, ensuring that there are no lumps. 2. Heat oil in a deep non-stick pan, add cumin seeds, fenugreek seeds, black peppercorns, cloves, ginger, asafoetida, turmeric, onion and red chillies and sauté for half a minute. 3. Add the curd mixture and salt and mix well. When the mixture comes to a boil, simmer on low heat, stirring occasionally, for fifteen minutes. 4. For the pakoras, heat sufficient oil in a kadai. Mix fenugreek leaves, onion, ginger, carom seeds, green chilli paste, red chilli powder, gram flour soda bicarbonate, garlic paste and salt and mix well. Add half cup of water and mix into a soft dough. 5. Drop small portions of the gram flour mixture into the hot oil and deep fry till golden. Drain on absorbent paper and set aside. 6. Arrange the fried pakoras in a serving bowl, pour the prepared kadhi over it. 7. Serve hot with steamed rice. Click to Subscribe: http://bit.ly/1h0pGXf http://www.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor