PinTake 1.5 cups of besan in a bowl. For the Pakoras: 1.5 cups besan / kadala maavu / gram flour 1 onion, finely chopped 1 potato, finaly chopped 1 tsp red chilly powder 1 tsp jeera A pinch of hing 1/2 tsp baking powder Salt 1 cup water How to Make Punjabi Kadhi Pakora:
- Mix the ingredients for the pakoras to form a batter. The consistency should be that of bajjis, not too loose.
- Deep fry the pakoras in hot oil or use a paniyaram chatti / aebleskiver pan. This should help reduce the usage of oil and give you uniformly shaped pakoras. Set aside.
- Beat the curd well. Add besan and other ingredients and beat well.
- Heat oil and add the jeera and halved red chilly. When the jeera splutters and turns brown, lower heat to minimum and add the curd mixture. Bring to boil stirring continuously. After 5 mins, remove from fire.
- When you are ready to serve the kadhi, add the dumplings, mix once through and serve. Garnish with chopped coriander leaves and serve with chapatis / roti.
