Charishma's Punjabi Kadhi With Bhajiyas'

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 500 g plain yogurt, beaten
• 3 -4 tablespoons gram flour
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 inch piece ginger
• 3 -4 green chilies, washed, ends trimmed and slit
• 2 -3 garlic flakes, peeled, washed and finely chopped
• 15 fresh curry leaves, washed and torn
• salt
• 1 teaspoon black mustard seeds
• 2 teaspoons extra virgin olive oil
• 1 tablespoon cumin seed
• 1 teaspoon fenugreek seeds
• 5 -6 whole red chilies (optional)
• 1/4 teaspoon asafetida powder (hing)
• 4 cups water
• 2 green chilies, finely chopped or 1/4 teaspoon red chili powder
• 1 cup gram flour
• salt
• 1 pinch baking soda
• 4 teaspoons fresh coriander leaves, washed and finely chopped
• 1 onion, peeled, washed and finely chopped
• oil, to deep fry
• water, as required to knead
• 1/4 teaspoon turmeric powder

Recipe

• 1 following is the method to prepare the punjabi kadhi:.
• 2 heat oil in a pot.
• 3 add mustard seeds and allow to splutter.
• 4 add cumin seeds and fenugreek seeds. allow to crackle.
• 5 once it stops crackling, add red chillies, if required and stir-fry briefly.
• 6 fold in the torn curry leaves, ginger, garlic and green chillies. mix thoroughly. stir-fry until the raw smell of ginger and garlic is gone.
• 7 in another bowl, mix together yoghurt, gramflour, red chilli and turmeric powders alongwith 4 cups of water.
• 8 add the ginger and garlic stir fried mixture to the yoghurt mixture. boil for a few minutes.
• 9 lower flame and cook on simmer for 45 minutes.
• 10 serve hot with long grain basmati rice and punjabi masala papads and mango pickle if you like.
• 11 following is the method to prepare the bhajiyas:-.
• 12 in a wide-mouthed bowl, knead together all the dry ingredients with water.
• 13 shape into bhajiyas and deep fry in hot oil in a wok.
• 14 drain on clean kitchen paper towels.
• 15 add to the punjabi kadhi or serve as a plain snack with tea.