Punjabi Kadhi/Pakode wali kadhi

Ingredients

For yogurt sauce:
• 1.5 cups Besan/chickpea flour/gramflour/garbanzo beans flour
• 2 cups dahi/sour curd or yogurt
• Salt as per taste

Tempering
• 1 tbsp Oil/ghee
• 1 tsp jeera or cumin seeds
• 1/2 tsp rai or mustard seeds
• 1/4 methi dana or fenugreek seeds
• 1-2 green chillies
• Handful of curry leaves
• Pinch of heeng or asafoetida

For Pakoras Fritters
• 1 Onion diced
• 1-2 Potato diced
• 1-2 chillies chopped
• 1 tbsp haldi/turmeric
• 1 tbsp lal mirch/red chilly powder
• 1 tbsp dhania/coriander powder
• Salt as per taste

Instructions

For the fritters
1. Mix salt,turmeric, red chilly powder,coriander and water with besan to form a solution.
2. Add the potatoes and onions to this mixture.
3. Heat oil in a pan on high heat and add this mixture slowly till it forms fritters.
4. Once the fritters are little brown and look cooked, remove them from oil and keep them aside.
5. Wipe the excess oil from the fritters by patting with some tissue paper.

For the curry
1. Mix 1/2 cup of besan ,yogurt and some water, whip it till they form a mixture.
2. Add turmeric, salt and red chilly powder keep it to boil.

For the tempering
1. Heat 2 tbsp of oil in a tadka pan.
2. Add some mustard seeds, cumin seeds.
3. Add chopped ginger,chillies, curry leaves and pinch of asafoetida till you get a great aroma.
4. Now,add the tempering to the curry which is on a boil.
5. Add the fritters to the curry and let it come to boil.
6. Serve hot with flat bread or basmati rice.

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