Punjabi Kadi Pakoras~~ICC

Our this month's challenga of Indian Cooking Challenge is Authentic Punjabi Kadi pakoras, this dish is quite famous in Punjab.. This punjabi kadi pakoras goes for fried onions dumplings soaked in yougrt based gravy which tastes marvellous when served along with rice or rotis..Srivalli choosed this recipe from Simran of Bombay Foodie, needless to say this goes for easy ingredients also easy cooking process and the result was a droolworthy thick kadi which tastes truly excellent..Thanks to Srivalli for choosing this effortless Punjabi kadi pakoras for this month's challenge and we enjoyed them with hot steaming rice..This punjabi kadi should be thick if its thin gravy then it will be the Gujarati version of kadi..



For Pakoras:
3/4cup Gram flour
1tsp Chilly powder
1no Onion (big & chopped lengthwise)
Oil for deepfrying

For Kadi:
2cups Yogurt
1/2cup Besan/Gram flour
4cups Water
1tsp Mustard seeds
1tsp Cumin seeds
1tsp Ajwain seeds
1tsp Fenugreek seeds
1no Onion (large & chopped finely)
1/4tsp Turmeric powder
1/2tsp Red chilly powder
3/4tsp Garam masala
1/2tsp Dry mango powder
Salt

Make a thick batter with gram flour, salt, chilly powder with enough water,meanwhile heat the oil for deepfrying,once the oil is hot, dip the sliced onions in the batter and drop gently to the oil, fry until they turns crispy,keep aside..

Make a thin batter with yogurt, besan and water, keep aside..heat enough oil, let splutters the mustard seeds, cumin seeds, ajwain seeds and fenu greek seeds, add immediately the chopped onions and sauté until they turns slightly brown, pour in the yogurt-besan batter along with turmeric powder, salt and chilly powder..bring to boil and put immediately in simmer cook for half an hour by stirring them occasionally..when the gravy turns thick add the pakoras , garam masala and dry mango powder to the gravy, give a stir and put off the stove..

Enjoy with rice or rotis..