Name: Punjabi Pakoda Kadhi recipe by Shashi Tewari at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: Besan 1 cup; Sour curd 2 cups; Ginger garlic green 1 tbsp; Turmeric powder 1 tsp; Coriander powder 1 tsp; Red chilli powder 1/2 tsp; Dry Red chilli 1; Salt 1/2 tsp; Jeera 1/2tsp; Mustard seeds1/2 tsp; Methi seeds 1/2 tsp; Ajwain 1/2 tsp; Curry leaves 6; Asafoetida 1/4 tsp; Oil to fry; Water

Ingredients Serving: 2

Besan 1 cup
Sour curd 2 cups
Ginger garlic green 1 tbsp
Turmeric powder 1 tsp
Coriander powder 1 tsp
Red chilli powder 1/2 tsp
Dry Red chilli 1
Salt 1/2 tsp
Jeera 1/2tsp
Mustard seeds1/2 tsp
Methi seeds 1/2 tsp
Ajwain 1/2 tsp
Curry leaves 6
Asafoetida 1/4 tsp
Oil to fry
Water

Instructions

Take 2 tbsp of besan add curd and 11/2 glass water.Beat it well. Sieve it to make it lumpfree.Keep aside.
Take rest of the besan add 1/2 cup water and make the batter.Beat it well for 10 minutes.
Heat oil in a kadhai .Make small balls with the batter.
Take out the oil from kadhai leaving 1 tbsp .
Heat the oil on medium heat.Add asfoetida and then turmeric powder, chilli powder.Add curd solution. Stir well till it starts boiling .Then add salt.Let it simmer on slow heat for fifteen minutes.
Now add prepared besan balls .Mix them well and keep covered for ten minutes.
Prepare tadka.Take 1 tbsp oil in small tadka pot.Add ginger garlic paste, curry leaves,mustard seeds,jeera methi seeds and ajwain.Add dhania powder .Pour over the kadhi
Serve with hot rice.

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