Kadhi Pakoda

Hello Friends, I am back from a wonderful Indian vacation.
I did not have to cook at mom's place ; was just treated royally, which made me too lazy to get back to my kitchen.
Well  here I am, back on my blog after a good break and sufficient rest.
Yesterday I made Punjabi Kadhi. That's one of my favorites.
Lemme share my recipe with you all.
Lemme also reiterate, I might not be an excellent cook but I am just sharing with you all whatever little I know.
Any suggestions or improvements are most welcome. Please feel free to leave a comment below.

Ingredients :

For Pakodas:

• Gram Flour ( Besan ) - 1 cup
• Carom Seeds - 1/2 tsp
• Finely Chopped Onions - 2 tbsp
• Red Chili Powder - to taste ( Can be substituted by finely chopped green chillies )
• Salt - to taste
• Turmeric Powder - 1 pinch
• Baking Soda - 1 pinch ( optional )
• Water - as required to make a smooth batter
• Oil - for deep frying

For Kadhi: 

• Ghee - 2 tbsp
• Yogurt - 2 cups
• Water - 1 cup
• Beasn - 3 tbsp
• Sliced Onions - 1 large
• Cumin Seeds - 1 tsp
• Mustard Seeds - 1 tsp
• Fenugreek Seeds - 4-5 seeds
• Curry Leaves - 1 spring
• Slit Green Chillies - 2
• Bay Leaves - 2
• Turmeric Powder - 1 tsp
• Garam Masala Powder - 2 tsp or to taste
• Chopped Cilantro - for garnish
• Salt - to taste

Directions: 

For Pakodas: 

• Mix all the ingredients except oil in a mixing bowl and add just sufficient water little by little to make a thick batter.
• Heat oil in a pan for frying pakodas. 
• Drop small dumplings ( 1 tsp each ) of batter in the hot oil. 
• Deep fry them till they turn nice golden brown and crispy.
• Remove them on paper towel and keep aside.

For Kadhi : 

• Blend yogurt , water, turmeric powder, salt and besan with no lumps. Keep aside. Amount of water may vary according to your preference of consistency. 
• Heat ghee in a deep pot. Add cumin seeds, mustard seeds, fenugreek Seeds and let them pop.
• Now add green chillies, curry leaves and bay leaves.
• Saute sliced onions till translucent.
• At this point, you can add ginger garlic paste if you wish. ( optional )
• Add garam masala powder.
• Add the yogurt mixture into the pot and bring it to boil over the medium heat and then reduce the heat. Keep stirring to avoid sticking at the bottom. 
• Cook covered for 15 - 20 minutes . The kadhi thickens due to the besan in it. 
• Turn off the heat and then add pakodas to the kadhi.
• Garnish with chopped cilantro. 

Kadhi tastes the best if it is made with sour yougurt , however you can add amchoor powder to the kadhi if it is not sour enough. 

Serve it hot with just plain rice and it would taste heavenly. You can also have it with jeera rice or roti.