Punjabi Kadhi Pakore

• total time: 1 hour 5 minutes

Ingredients

Mustard oil

4 tbsp besan flour

4 tbsp sour curd/ yogurt

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp fenugreek seeds

3 dried red chillis

5 cloves chopped garlic

2 tbsp chopped ginger

2 medium sliced onions

150g chopped potatoes

4 chopped green chillis

1 tsp Red chilli powder

2 tsp garam masala

2 tsp turmeric powder

800-900ml hot water

2 tbsp dried fenugreek

2 tbsp chopped coriander

Salt to taste

Directions

In a large pot heat some mustard oil and sauté the cumin seeds, coriander seeds, fenugreek seeds, garlic, ginger, chopped green chilli and dry red chilli. Cook for 1-2 minutes.

Add the sliced onions and cook for 3-4 minutes until they soften.

In a separate bowl mix the sour curd and besan and add some water to form a lump-free batter (I used around 150ml from the litre).

Add the mixture into the pot as well as the turmeric, chilli powder, salt to taste, garam masala and potatoes.

Add the hot water and cook for 1 hour on a medium flame to ensure the kadhi reduces and thickens.

Make some pakoras using onions, fenugreek and potatoes (check out one of my previous recipes).

Once the kadhi is done add the pakoras and sprinkle over chopped coriander and crushed fenugreek leaves.

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