Punjabi Kadhi with Pakoras ~ ICC Cooking Challenge

Punjabi Kadhi with pakoras - Fenugreek pakoras in tangy yoghurt based kadhi which is seasoned with a blend of aromatic spices .

This challenge is set for the  ICC event by srivalli of spicing up your life.
The recipe was provided by Simran of bombay foodie.

Only changes I made to the recipe were that I replaced the onions with fresh fenugreek as it is navratri and I didn't want to cook with onions.I added fresh ginger and green chilli and omitted the amchur powder and  as my curd was very sour and I replaced the  garam masala with fresh ginger paste.

Ingredients

For Pakoras:

1/2 cup Besan / Chickpea Flour
1 cup Fresh Fenugreek
Salt to taste
Red Chilli powder - 1/2 tsp
1 green chilli
½ teaspoon ginger paste
Water
Sunflower oil for deep frying

For Kadhi

1 cup Yogurt
1/3 cup Besan/ chickpea flour
3 cups water
1 tablespoon sunflower oil
1 teaspoon mustard seeds
1 teaspoon Cumin Seeds
1 teaspoon Ajwain/ Carom Seeds
1 teaspoon Methi / Fenugreek seeds
½ teaspoon turmeric powder
1 green chilli
½ teaspoon ginger paste (instead of garam masala in original recipe)
Salt to taste
Red chilli powder - 1/2 tsp
½ teaspoon Amchur/ Dried Mango powder (I didn’t add this curd was very sour)
4-5 curry leaves.

Method :

For the Pakoras

1. In a bowl, take the chickpea flour, add salt, red chilli powder, ginger paste and chopped chilli. Make a batter with water to get a semi thick consistency. Add the chopped fenugreek and mix.
2. Heat a kadai with oil. When the oil is hot, drop small spoonfuls of batter gently into the hot oil deep fry pakoras till crispy.
3. Drain on kitchen paper and repeat for all batter. Keep pakoras aside.

For the kadhi

1. Make a paste with yogurt and besan, then mix with water to make a very thin batter.
2. Heat a tablespoon of oil. Add curry leaves, mustard seeds, cumin seeds, carom seeds and methi. Let splutter for a few seconds.
3. Pour in the yogurt/besan batter; add turmeric powder, salt and red chilli powder and ginger paste and green chilli.
4. Bring to a boil, reduce the heat and let simmer for at least half an hour.
5. Keep stirring occasionally still kadhi thickens and rawness of besan is gone.
6. When you feel it is pretty thick, add the reserved pakoras, bring to boil.
Serve with plain boiled rice.

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