Punjabi Kadhi

The other day I was browsing Chef Sanjeev Kapoor's site and I chanced upon his recipe for Punjabi Kadhi. It had been in my to do list for a long time and finally I decided to make it. Both me and my hubby are not very much kadhi fan but this one was different. The addition of pakodas made it so delectable. We enjoyed having it for our dinner.
I followed the recipe given here with very slight changes/addition. This recipe called for fresh fenugreek leaves which I didn't have, so I used kasoori methi instead. Also, I added mustard seeds for my tadka in the kadhi.
Sending this off to MLLA#23 hosted by Susan.

Here is what you will need.
Serves 2:

For pakoras


Little less than 1/2 cup Chickpea Flour
1/2 medium Onion , finely chopped
2 tbsp Dried fenugreek leaves/Kassori Methi
1 tsp grated ginger.
1/2 teaspoon Carom seeds (ajwain)
1/2 teaspoon Red chilli powder
 1/8 teaspoon Baking powder
Salt to taste
Oil to deep fry

For Kadhi

1/2 cup Yogurt
2 tbsp Chick pea flour.
1 tspTurmeric powder.
1/2 tsp red chilli powder.
Salt to taste
1 tbsp Oil
1/4 tsp Fenugreek seeds (methi dana)
1/2 tsp Cumin seeds
1 dried Dried red chilli
2 bay leaves
4 Black peppercorns
1/2 tsp mustard seeds.
1/2 medium Onion , sliced
1/2 tsp Ginger, chopped

Process:

Mix all the ingredients for the pakoras, except oil, with half 1/4 cup of water. Heat oil in a kadai; drop small portions of the  mixture into the hot oil and deep-fry till golden brown. Keep them on a kitchen towel so that excess oil is soaked. keep aside.

 For the kadhi, whisk yogurt well with the chick peas flour till smooth. Add turmeric powder, salt and 2 cups of water. Heat oil in a kadai; add fenugreek seeds, cumin seeds, mustard seeds, red chillies, bay leaves and peppercorns. Saute for half a minute. Add sliced onion and chopped ginger and sauté for one minute. Stir in the yogurt mixture, bring to a boil, lower heat and simmer for about fifteen minutes, stirring occasionally so that the kadhi doesnot stick at the bottom. Add red chilli powder and fried pakoras and continue to simmer for four to five minutes. Serve hot with phulkas!

Enjoy!!