Punjabi Kadhi- Indian Cooking Challenge

After almost two months of gap, I am attending Indian Cooking challenge. I enjoy doing these challenges. But this time it was quit easy but tasty. This month Srivalli's challenge for Indian cooking challenge is 'Punjabi Kadhi'. I just loved it. She suggested a recipe of Simran of Bombay Foodie. I followed the same measurement and method. But instead of deep frying pakoras, I used the 'Appe patra' or Paniyaram Pan for it. It require much less oil than deep frying. :-).


Ingredients
For Kadhi

Curd - 1 cup
Besan - 1/4 cup
Water - 3 cups
Garam masala - 1/4 teaspoon
Sugar - 1/2 teaspoon
Salt as per taste

For tempering
Mustard Seeds - 1 tsp
Cumin Seeds- 1 tsp
Ajwain/ Carom Seeds- 1 tsp
Methi / Fenugreek seeds- 1 tsp
Chopped Green chili - 1
Turmeric powder - 1/2 teaspoon


For Pakora
Besan - 1/2 cup
Onions - 1 medium
Red Chilli powder - 1/2 teaspoon
Ajwain/ Carom Seeds- 1/2 teaspoon
Salt to taste
Water
Oil for Deep frying


Procedure

For kadhi
Mix curd, water and Besan. Beat it properly so that no lumps will form. Add garam masala, sugar ,salt and mix well. Heat oil in kadai add cumin seeds, Mustard seeds, Ajwain, chopped green chili, turmeric powder and Methi seeds. Pour the dahi-besan batter on it. Boil for 10-15 minutes on low flame. Keep stirring occasionally. It should be thick than Maharashtrian or Gujrathi kadhi.


For Pakoras
Slice onions lenghtwise. In a bowl, take the besan, onion, add salt, red chili powder, ajwain. Make a batter with water to get a semi thick consistency. Make the batter a little thicker than normal  if you are using appe patra/ Paniyaram pan. Heat appe patra/ Paniyaram pan, add little oil in each round. Heat the oil. Pour a spoonful batter in each round. Fry till it becomes brown and crispy. Drain and keep aside.
While serving Add pakoras in kadhi and mix well. Have it with Hot steamed rice or roti. I love to have it as it is.