Name: Punjabi Kadhi with pakodas recipe by Pranav Shah at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 2 cups besan; 2 cups yoghurt; 4 chopped onions; 3 chopped green chillies; methi seeds 2 tsp; mustard seeds (rae) 2 tsp; red chilli powder 1 tsp; haldi 1 tsp (turmeric); 4 cloves of garlic chopped; pinch of heeng; salt 2 and half tsp; curry leaves 10-12; whole dry red chillies 3-4

Ingredients Serving: 6

2 cups besan
2 cups yoghurt
4 chopped onions
3 chopped green chillies
methi seeds 2 tsp
mustard seeds (rae) 2 tsp
red chilli powder 1 tsp
haldi 1 tsp (turmeric)
4 cloves of garlic chopped
pinch of heeng
salt 2 and half tsp
curry leaves 10-12
whole dry red chillies 3-4

Instructions

Take one cup of besan and add some water into it to make a paste. Ensure it is not very thick
Add half the finely chopped onions and green chillies to the paste. Add 1/2 tsp of salt
Now heat oil in a pan to a smoking. Keep on adding spoonfuls of the prepared besan paste to make pakodas
Take the pakodas out when they are dark brown and keep them aside
Vigorously blend the yoghurt. Now add 3 cups of water. Blend again till it is a smooth mixture. If the mixture is thick add some water. Now add the remaining besan in this mixture and blend properly again. Be careful that no lumps are formed
Heat oil in a deep pan to smoking. Add the garlic and heeng. When the garlic is brown, add mustard seeds. Now add the remaining onions. Stir for 2 mins
Add haldi, 1/2 tsp of chilli powder and 2 tsp of salt and curry leaves. Now add the yoghurt mix and stir for at least 15 minutes till the consistency is smooth
Now add the pakodas to this mixture and keep stirring for another 10 minutes. Make sure pakodas become soft. Remove from gas and set aside.
For garnishing, heat 2 tsp of oil and fry the dry red chillies. Remove from gas and add it to the Kadhi

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