Punjabi Kadhi / Onion Fritters in Yogurt and Gram flour Sauce

Kadhi Chawal, the name in itself is enough to make an Indian hungry. The rich creamy yogurt and gramflour ( besan ) sauce is just so relishing and if accompanied with rice, it can create a magical meal. Popularly known as " Kadhi " In India. Kadhi has got many variations too, different regions have different methods to prepare it and yes a different taste too.. Here I am sharing the recipe of a Punjabi Kadhi with step by step pictures...



Ingredients:

For Sauce

Yogurt / Curd - 1.5 cup
Gram Flour - 3 tbs
Salt
Turmeric powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Fenugreek Seeds - 1/2 tbs
Cumin seeds - 1/r4 teaspoon
Crushed Coriander seeds - 1/2 teaspoon
Oil

For Tempering

Pure ghee - 2 tbs
Whole dry red chillies - 3-4
Mustard seeds - 1/2 tbs
Cumin seeds - 1/2 teaspoon
Curry leaves - 8-10
Asafoetida - 1 pinch
Red chilly powder - 1/2 tbs

For Fritters

Onion - 1 chopped
Salt to taste
Gram flour- 6 tbs
Water



Better view of whole spices..asafoetida, soda, fenugreek seeds, coriander seeds, mustard seeds, cumin seeds ( from left to right)

Method:

Fritters -

Chop onion and add  to 4 - 5 big tablespoons of gram flour. Add a pinch of soda, 1 teaspoon salt and with 1/ 4 cup of water make a batter.



Heat oil for deep frying in a wok. Check by dropping a drop of batter whether it is ready for frying.

Once hot, drop balls of batter with hands on medium flame. Fry them till golden brown..It takes about 7-8 minutes. Fritters are ready .Keep aside.

                                                                                                                                                                           

Sauce-

Beat 1.5 cup of curd. yogurt and mix 3 tbs of gram flour in it. Whisk properly and add 3 cups of water and mix.

In a wok, heat 2 tbs of oil, add 1/2 teaspoon cumin seeds, fenugreek seeds. As they splutter, add 1 tbs of turmeric powder, 1/2 tbs coriander powder and immediately pour the curd gramflour mix in it. Mix it.



Add salt and let it boil. Keep stirring as it thickens. If the mixture thickens more than required, add more water and if it is thin add gramflour paste ( gram flour plus water paste).

As the kadhi attains sauce like texture, switch off the flame.

                                              

Tempering-

In a pan, heat 2 tbs desi ghee. Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 2-3 whole dry red chillies, curry leaves, one pinch asafoetida. As they start to splutter. Add the tempering kadhi. Close the lid.

Kadhi is ready. I generally add one more tempering of a pinch of red chilly powder in desi ghee before serving. It adds to the flavour and presentation.

Enjoy Punjabi Kadhi with rice or chapati.

Hope you liked it...