PUNJABI KADHI

• 1 cup Gram flour 
• 1/4 cup Chopped onion 
• 1/4 cup Chopped potato 
• 1 tsp Ajwain.
• 1 tsp Red chili powder. 
• 1 tsp Chopped ginger.
• 1/2 tsp Baking powder. 
• Oil for deep frying 
• Salt As per taste 
• 1 cup Kadhi Curd (yogurt)
• 1/4 cup Gram flour 
• 2 no. Dry red chili whole
• 1 tsp Turmeric powder. 
• A pinch Asafetida 
• 1 tsp Fenugreek seeds.
• 2 tbsp Oil. 
• Salt As per taste

1. Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
2. Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
3. Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
4. Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
5. Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.

Serve punjabi kadhi hot with steamed rice.