NORTH INDIAN KADHI WITH PAKORI

INGREDIENTS ;

• 2 cups besan ( gram flour )

• 2 tbsp oil

• 1 cup sour curd ( yogurt )

• 1 tsp fenugreek seeds

• 1/2 tsp mustard seeds

• 1/2 tsp jeera ( cumin seeds )

• 1/2 tsp asafoetida ( hing )

• 2-3 dry red chilli

• 1 tsp ginger ( grated )

• 1/2 tsp red chilli powder

• 10-12 curry leafs

• 3-4 cups of water

• 1 tsp turmeric powder

• coriander leafs for garnishing

• salt to taste

METHOD ;

For making pakoras ;

Take 1 cup besan, add some water to make a very thick batter, stir well. Make any random
shape or balls and fry them in oil until they turn brown and crispy. Finally take them out
and keep aside.

For making kadhi ;

Place curd / yogurt in a bowl, add besan and beat together, to make smooth batter. Add
salt, chilli powder, turmeric powder and water .Mix well so as to ensure that there are
no lumps. Heat oil in a big and heavy pan and add fenugreek seeds, cumin seeds and
mustard seeds, pieces of dry red chilli, ginger and hing. As soon as the seeds begin to
turn brown, add curry leafs. Stir well for 5 seconds. Now add curd and besan mix.
Bring to boil, stirring frequently until it stops trying to bubble boil over. Turn heat down
to medium. Let it simmer gently. Allow kadhi to cook on a low heat for atleast 1/2 an hour.
Now add pakoras and again simmer the kadhi for 5 minutes.
Serve this North Indian Kadhi hot with steamed rice. Garnish with coriander leaves.