Punjabi Pakora Kadhi

Pakora

1. Add all the ingredients for pakora(Except oil) in a bowl and mix well.
2. Heat oil for frying to 400 F.
3. Take a scoop of pakora mix and add to oil. One scoop at a time.
4. Cook till Pakora’s are light golden. take them out and let them cool for few minutes.
5. Fry them again for crispy pakora’s till golden in color.

   ( You can alternately make the pakoras in the appam griddle then you will add 1/2 tsp of oil into the appam griddle and make the pakoras by flipping them over once. If making in the appam griddle then you will add water accordingly. Do not make the batter too runny)

Besan Mix

1. In a bowl add all the ingredients for Kadhi Mix and mix them well.

To Cook Kadhi

1. In a pan on medium to high heat , add ghee , methi seeds, cumin Seeds, dry red chillies and hing.
2. Let the  cumin splutter. Keep stirring so the the dry red chillies does not burn.
3. Now add the besan mix to the pan.
4. Add the curry leaves, ginger, chopped coriander, green chillies, coriander powder, water, salt and mix well.
5. Let the mix cook till it thickens in consistency. Keep  stirring in between.
6. Cook the kadhi on medium flame for about 10-15 minutes or until the raw fragrance of the chick pea flour goes away.
7.  Add the pakoras to the kadhi and cook for 5 minutes and serve immediately.

If making the kadhi and the pakoras in advance then we add the pakoras at the time of serving. That is boil the kadhi completely and then add the pakoras. If the pakoras are added too early then they absorb all the kahi.

Tadka / Tempring

1. Take a frying pan on medium heat.
2. Add Ghee , cumin seeds and wait till they sputter.
3. Now add  the dry red chilli, kasuri methi, chopped coriander and the red chilli powder.
4. Immediately add this mix on the kadhi.
5. Serve with Phulka roti or rice