Punjabi Kadhi Pakora

cookwithmanali.com

Doris

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subheading: For Kadhi:

½ cup besan 55 grams, also known as gram flour

1.5 cups plain yogurt 360 grams

½ teaspoon red chili powder

½ teaspoon turmeric powder

1 teaspoon coriander powder

6 cups water 1.4 liters water

2 tablespoons oil I used and recommend mustard oil

½ teaspoon methi seeds fenugreek seeds

½ teaspoon cumin seeds

¼ teaspoon hing also known as asafoetida

1 small red onion sliced thin

1 green chili chopped

1 tablespoon 1 teaspoon chopped ginger

1 tablespoon 1 teaspoon chopped garlic

1.25 to 1.5 teaspoon salt to taste

2 tablespoons chopped cilantro

subheading: For the pakora:

1 cup besan 110 grams

1 cup thinly sliced onion from 1 large red onion

1 green chili chopped

¼ cup chopped cilantro

¼ teaspoon turmeric powder

⅛ teaspoon red chili powder

½ teaspoon coriander seeds

¼ teaspoon ajwain

½ teaspoon salt

2 tablespoons plain yogurt

¼ cup 1 to 2 tablespoons water as needed

2 pinch baking soda

oil for frying

subheading: For Tadka:

1.5 tablespoons ghee or use oil

¼ teaspoon cumin seeds

ajwain generous pinch

2 to 3 whole dried red chilies

½ teaspoon kashmiri red chili powder for the bright red color (not spicy)

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