PUNJABI PAKODA KADHI - serves 4
INGREDIENTS FOR PAKORA:
2 tbsp kasoori methi (before hand empty box of kasoori methi in a baking tray and place in a pre-heated oven @170 degrees for approx 5 minutes, when cool put through a sieve to remove stalks, keep stored in an air tight container)
1/2 cup gram flour (besan)
1 onion sliced
½ teaspoon crushed coriander seeds
1 tbsp rice flour
pinch of bicarbonate of soda
½ cup coriander fresh chopped
1 tsp garam masala
2-3 chillies chopped finely
1-2 tsp chilli powder
salt to taste
2-3 tbsp water
oil for deep frying
INGREDIENTS FOR KADHI:
1 tbsp mustard oil
a pinch of hing
6-8 curry leaves
1 tsp cumin seeds
1 tsp fenugreek methi seeds
2-3 green chillies chopped finely
1tbsp ginger minced
1 cup onions chopped finely
Pomi (strained tomatoes) or any other brand
1 tsp haldi (to be added last)
Whisk together:
500ml laban
1 tbsp gram flour (besan)
1 tbsp kasoori methi
Approx 300ml water
salt to taste
Tempering:
2 tbsp ghee
1 tsp paprika
green chillies chopped finely to taste
Garam masala
METHOD for Pakora:
Mix gram flour, rice flour, onion, bicarbonate of soda, coriander seeds, fresh coriander, garam masala, green chillies, chilli powder, salt to taste. Add water to make a thick batter.
Heat oil for deep frying, place a spoonful of the batter into the oil and fry on a medium heat until golden brown and cooked inside. Drain on a paper towel and keep the pakoras to one side.
Method for Punjabi Kadhi: Sieve the gram flour into a bowl. Whisk in the laban, kasoori methi, water, green chillies and salt. Make sure there are no lumps in the mixture.
Heat mustard oil in a heavy based pan and add a pinch of hing, curry leaves, cumin seeds, fenugreek methi seeds, green chillies, ginger, onions,
Once the onions have slightly coloured, add the Pomi (strained tomatoes) and after the tomatoes have cooked out (the oil should be separating from the mixture) add the haldi.
Slowly add the prepared laban mixture and stir continuously on medium heat until the mixture comes to the boil. At this point, partially cover the pan and turn down the heat to a minimum. Leave for 10 minutes until thickened and the raw taste of gram flour has been cooked out. If too thick add a little boiling water. Once cooked, add the pakoras to the kadhi.
For the tempering of the kadhi (tadka), warm a small pan and melt the ghee. Once ghee is ready add the paprika, extra green chillies (if required) and a small amount of garam masala. Pour the tadka into the kadhi and stir. Serve garnished with fresh coriander.
Serve Punjabi Pakoda Kadhi hot with plain or jeera rice.