A steaming hot kadhi with crispy flavorsome pakoda is an authentic Punjabi recipe. Check out chef Ruchi Bharani's take on this signature Punjabi dish.

Ingredients:
1 Cup Gram Flour
4 onions, finely chopped
Coriander Leaves
1/2 tsp Carom seeds
1 tsp Fennel seeds
1/2 tbsp coriander-cumin powder
1 tsp red chilli powder
1 tbsp curd
100 ml curd
1/2 tbsp coriander cumin seed powder
1/2 tbsp red chilli powder
1/2 tbsp gram flour
1 tbsp ghee
1 tbsp ginger-garlic paste
1/2 tsp ghee
1/2 tsp carom seeds
1/2 tsp fennel seeds
1 dry red chilli

Method:

To make the batter:
- In a bowl, add the gram flour, finely chopped onions, coriander leaves, carom seeds (ajwain), souf (fennil seeds), coriander & cumin seed powder, red chilli powder,curd and water and mix well.
- Add a pinch of the soda bicarbonate to the above ingredients and mix well using hands.
- Apply little oil onto your hands and make round balls from the batter.
- Let the pakodas fry in hot oil.
- Once done, remove the pakodas out on an absorbent paper.

To make the kadhi:
- In a bowl, add the yogurt, coriander & cumin seed powder, red chilli powder, salt to taste and gram flour and whisk all the ingredients well.
- While whisking, add the water. The kadhi mix is ready.
- In a saucepan, heat some ghee,
- Add the finely chopped onion to the oil. Cook them until they are slightly translucent.
- Add the ginger and garlic paste and saute well.
- Pour the kadhi mix in the saucepan and stir.
- Let the kadhi boil for about 5-6 minutes.
- Once the kadhi is boiled, put it off the flame.
- In a small vessel, add little ghee, ajwain, sounf and a dry red chilli (in 2 pieces). Turn off the flame.
- Pour this tempering on the kadhi.
To serve:
- In a bowl, place all the pakodas.
- Pour the kadhi on the pakodas and sprinkle some coriander leaves on the top.

Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya
Editing: Sagar Bamnolikar
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited