Punjabi Kadhi

This is the most lovable mouth-watering Punjabi dish prepared in most north-indian homes. Here I share my recipe of the yummy dish.

Ingredients

For the Pakodas:

• Onions (Sliced) - 3 medium
• Potatoes (Sliced) - 2 medium
• Gram flour (Besan) - 2 cups
• Red pepper powder - 1/4 tsp
• Black pepper powder - 1/4 tsp
• Amchoor powder - 1/4 tsp
• Ajwain - 1/2 tsp
• Salt - as per taste
• Oil - for frying
• Water - to create batter for pakodas

For the Kadhi:

• Onion (Sliced) - 2 medium
• Tomato (Chopped) - 1 medium
• Kadhi patta ~ 5-10 leaves
• Ginger (Grated) - 1 tbsp
• Garlic (Chopped) - 1 tbsp
• Curd - 3 cups
• Gram flour ~ 7-10 tbsp
• Turmeric powder - 1/2 tsp
• Oil - for frying
• Salt - as per taste
• Water - to add to curd
  

Preparation

For pakodas:

• Add water to gram flour and mix so that no lumps are formed. Add pakoda spices listed above and mix well. Put sliced onions and potatoes to the mixture.
• Heat oil in a kadhai. Take the mixture in a spoon and deep fry in the oil till golden brown. Repeat the process with the whole mixture.
• The pakodas are ready.
  

For the Kadhi:

• Add water to curd and beat it so that it turns out into a smooth batter. Add gram flour to it and beat the mixture again and keep it aside. (While beating using a mixer, beat only for 3-5 seconds)
• Heat oil in a kadhai and add heeng, kadhi patta, ginger and garlic to the oil. Fry for few minutes and add onions to it. Add tomatoes after 3-5 minutes. Add the kadhi spices listed above and stir fry for 5 minutes
• Add the curd-gram flour mix and a glass of water to the above mixture. Keep on high flame for about 10 minutes and keep on stirring so that no lumps are formed. After that , simmer for 20-30 minutes. Stir the mixture occasionally.
• Add fried pakodas to the mix and keep on low flame for about 5-10 minutes.
• Serve Punjabi kadhi with hot jeera rice.