One of the most popular recipes of the punjabi cuisine. Gram flour deep fried dumplings cooked in yogurt based kadhi.KADHI CHAWAL IngredientsSteamed rice (chawal) for serving Pakodi½ cup + 2 tablespoons gram flour (besan)1 medium onion, finely chopped⅓ cup chopped fresh fenugreek leaves (methi)A pinch soda bicarbonateSalt to taste1 inch ginger, finely chopped¾ teaspoon carom seeds (ajwain)1 teaspoon red chilli powderOil for deep-frying Kadhi1 cup yogurt¼ cup gram flour (besan)2½ teaspoons ginger-garlic past 1 teaspoon green chilli pasteSalt to taste1 teaspoon turmeric powder2 tablespoons oil½ teaspoon cumin seeds¾ teaspoon fenugreek seeds (methi dana)5-6 cloves4-5 black peppercorns 5-6 dried red chillies, brokenA pinch asafoetida (hing)1 medium onion, sliced½ inch ginger, finely chopped1 teaspoon red chilli powderMethod1. To make pakodi, heat sufficient oil in a kadai.2. Mix together onion, fenugreek leaves, soda bicarbonate, salt, gram flour, ginger, carom seeds and chilli powder in a bowl. Add some water and mix well into a soft mixture.3. Drop small portions of the prepared mixture in the hot oil and deep-fry till golden brown. Drain on absorbent paper and set aside. 4. To make kadhi, whisk together yogurt, gram flour and 1 cup water in a bowl ensuring that there are no lumps. Add ginger-garlic paste, green chilli paste, salt, turmeric powder and 2 cups water and whisk again. 5. Heat oil in a non-stick pan. Add cumin seeds, fenugreek seeds, cloves, peppercorns, red chillies and asafoetida and sauté for ½ minute. Add onion and ginger, mix and sauté till onion turns brown.6. Add yogurt mixture, mix well and bring to a boil. Add chilli powder, mix and simmer for 2-3 minutes. Add pakodis, stir lightly and simmer for 2-3 minutes.7. Serve hot with steamed rice. Click to Subscribe: http://bit.ly/1h0pGXfCookware by : http://www.wonderchef.inFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
