Name: Punjabi Kadhi Pakora recipe by Amrita Roy at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: Besan (bengal gram flour) - 1 cup + 3 tablespoon; Turmeric powder - 1/2 teaspoon; Baking soda - a pinch; Cumin seeds - 1 teaspoon + 1/2 teaspoon; Coriander Leaves - finely chopped, 2 tablespoon; Green chillies - Chopped, 1 teaspoon; Salt to taste; Refined oil for deep frying + 1 tablespoon; Curd - 2 cups, whisked; Cinnamon - 1 inch stick; Cloves - 2; Fenugreek seeds - 1/4 teaspoon; Coriander seeds - 1/2 teaspoon; Kashmiri red chillies - 2; Ginger Paste - 1/2 teaspoon; Red Chilli Powder - 1/2 teaspoon

Ingredients Serving: 2

Besan (bengal gram flour) - 1 cup + 3 tablespoon
Turmeric powder - 1/2 teaspoon
Baking soda - a pinch
Cumin seeds - 1 teaspoon + 1/2 teaspoon
Coriander Leaves - finely chopped, 2 tablespoon
Green chillies - Chopped, 1 teaspoon
Salt to taste
Refined oil for deep frying + 1 tablespoon
Curd - 2 cups, whisked
Cinnamon - 1 inch stick
Cloves - 2
Fenugreek seeds - 1/4 teaspoon
Coriander seeds - 1/2 teaspoon
Kashmiri red chillies - 2
Ginger Paste - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon

Instructions

Take all the ingredients (except oil) in a bowl and add water to make a thick batter.
Heat oil in a wok and add a spoonful of batter into the oil to make pakoras. Similarly, you can use hands to drop batter and make pakoras. Fry them till golden brown and drain them on an absorbent paper.
Take whisked curd, turmeric powder, besan and salt in a bowl. Add approximately 2 cups of water and whisk well so that there is no lump present in it.
Heat 1 tablespoon oil and add cumin seeds, cloves, cinnamon, dry red chilli, fenugreek seeds, coriander seeds and saute for a few seconds.
Slow the flame and add the curd-besan mixture along with ginger paste, red chilli powder and adjust the salt. Mix well and stir clockwise continuously for 4 to 5 minutes.
Now add the pakoras and boil for 2 minutes and serve with plain rice.

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