This Punjabi Kadhi combines a tangy curd-based curry with delicious pakodas made from gram flour, green chilies, and onions, offering a hearty and flavorful comfort food experience. Pair it with steamed rice for an ultimate meal.
1: Mix the besan with ajwain, onions, green chillies, coriander leaves and salt into a thick batter with some water and set aside. Add a pinch of baking powder.
2: Fry small roundels of the batter of the pakoda in hot oil until golden brown.
3: Drain and set aside.
4: Dip them in warm water for 5 mins and squeeze gently to drain.
5: To make the kadhi, whisk together the curd and besan with the powdered spices without any lumps and add water to reach a pouring consistency.
6: Heat ghee in kadhai, add the methi seeds, red chillies, cumin seeds, ajwain and asafoetida.
7: Gently add the curd mixture while whisking continuously.
8: Simmer the kadhi until no longer raw in aroma.
9: Add the soaked and drained pakodas.
10: To finish the kadhi, make a tadka of ghee with cumin, red chilli and red chilli powder.
11: Add the tadka to the kadhi and chopped coriander leaves.
12: Serve with steamed rice.
