This authentic Punjabi dish is loved at home, be it plain Gujarati kadhi or with pakore. Best served with plain jeera rice or even roti.  

I got inspired to make this after trying it out in one of my friends house. It was delicious!

Below is the step by step recipe to make this dish

Ingredients

For the kadhi:

• 1 cup thick curd (little sour)
• 1/4 cup gram flour or besan
• 1 tbsp chopped ginger and green chillies. Adjust according to taste.
• 1/2 tsp coriander powder
• 1/2 tsp turmeric powder
• Salt to taste.

For pakore:

• 1 chopped onion
• 1/2 cup gram flour or besan
• 1/2 tsp ginger garlic paste
• 1/2 tsp red chilly powder
• Salt to taste
• 1/2 tsp garam masala.
• Chopped dhaniya leaves
• Oil for deep frying

For seasoning:

• 1/4 tsp each jeera
• 1/4 saunf
• 1/4 tsp methi
• 1/4 tsp mustard
• 1/4 tsp kalonji or nigella or onion seeds
• 1 tbsp oil
• Curry leaves
• 1/2 tsp hing powder
• 1 tsp ghee
• 1/2 tsp red chilly powder

Method:

Mix all the ingredients listed for the kadhi.

Once thick add some water to the paste. Mix well without lumps.

Keep aside.

Now, heat oil for seasoning. Add mustard. Once it starts spluttering add all other items. Take care not to burn . Add the kadhi mixture. Boil this for 6 to 8 minutes on low flame. Keep stiring to avoid lumps.

Mix all the ingredients mentioned for pakore. Add little water and  make a dough.

Roll the dough into small balls and deep fry in oil for pakore. Deep fry in medium heat.

Take out the pakore keep.

Add the pakore to the kadhi. Best to add the pakore before serving.

For the seasoning heat 1/2 – 1 tsp of ghee once hot, add red chilli powder to this. Pour this over the kadhi.

Tips:
If you like crispy pakore add more water to the dough.

If you want soft pakore add less water and boil the kadhi for a minute with the pakore.