Pakori ki Kadhi

Kadhi is a dish made from yogurt and besan (chick pea flour). The dish is typically from Rajasthan, Gujrat, and Punjab. The style is different in various parts of India. This particular recipe is unique to Rajasthan. It is very important to follow each step carefully to get the perfect taste. Enjoy!

Serves 6-8

Ingredients
For the Pakoras:
1/2 cup Besan (chickpea flour)
1/4 tsp Red chilli powder
1/2 tsp Turmeric
1/4 Ajwain
Baking powder a pinch
Salt to taste
Water
Oil for frying

Directions:
Add besan and the rest of the ingredients for the pakora, then add water to make a amooth paste. The paste should be of the consistency of cake dough. Heat oil in a frying pan. Drop small sized ball of the batter in the pan and deep fry it until brown. Remove the pakoras, then add it to a bowl of water. Squeeze excess water out of the pakoras and keep it aside.

Ingredients for the kadhi:
1/4 cup Besan
1 cup Yogurt
1/2 tsp Cumin seeds
1/2 tsp Turmeric
Asafoetida (heeng) a pinch
1-2 Green chilli
1/2 tsp Red chilli powder
1 cup Water
1 tbsp Oil
Salt to taste
Coriander leaves

Directions:
Mix besan, yogurt, turmeric, and water together. Use a whisk to mix it. Heat oil, add cumin seeds, heeng, green chilli, red chilli powder. Then lower the flame and add yogurt batter to the pan. Keep stirring until it comes to a boil. Note if the consistency seems too thick for you then add a little water. Leave the kadhi to boil for 20 minutes. Then add salt and the pakoras to the kadhi, leave it to boil for another 5 to 6 minutes. Garnish with coriander leaves. Serve with roti, paratha or plain white rice.