Punjabi Kadhi Pakode

Instructions

1. In a bowl, mix 100 grams of gram flour with water to make a smooth batter for pakode. Add sliced onions, green chili, and salt. Mix well.
2. Heat oil in a pan. Drop spoonfuls of batter into hot oil and fry until golden brown. Remove and drain on paper towels.
3. In another bowl, whisk yogurt with remaining gram flour, turmeric powder, red chili powder, and salt. Add water gradually to make a smooth mixture.
4. In a large pot, heat a little oil. Add cumin seeds, mustard seeds, and fenugreek seeds. Sauté until they crackle.
5. Add ginger and garlic to the pot and sauté for a minute. Pour in the yogurt mixture, stirring continuously to avoid curdling.
6. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
7. Add the fried pakode to the simmering kadhi and cook for another 10 minutes.
8. Garnish with chopped coriander leaves and serve hot with rice or roti.

Prep

• Whisk yogurt and keep it at room temperature for 1 hour.