MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Punjabi Kadi Pakora (Chickpea Fritters In Spicy Yogurt Gr
Categories: Gluten free, Indian
Yield: 2 Servings

MMMMM--------------------------PAKORAS-------------------------------
3/4 c Besan (chickpea flour)
1/4 ts Jing powder (asafoetida)
1/2 ts Turmeric powder
Water; for batter
1/4 ts Salt
Vegetable oil; for frying

MMMMM---------------------------KADHI--------------------------------
1 1/2 c Plain whole milk yogurt;
- slightly sour
7 tb Besan (chickpea flour)
1/2 ts Turmeric powder
1 ts Red chilli powder;
- adjust to tolerance
1 ts Kasuri methi (dried
- fenugreek); crushed
2 1/2 c Water; up to 3 c
3 tb Pure mustard oil or ghee
1 ts Cumin seeds
1 pn Hing powder; generous
1/2 ts Fenugreek seeds
1/2 ts Fresh ginger; minced
1 ts Coriander seeds;
- coarsely crushed
2 Whole red chillies
3/4 ts Garam masala
Salt; to taste

MMMMM--------------------------GARNISH-------------------------------
2 tb Ghee
1/2 ts Cumin seeds
2 Thai green chillies;
- up to 3; slit open,
- seeded if you want,
- adjust to tolerance
- (optional)

It is very important that the yogurt is sour when you make kadhi,
else will not taste good. You can leave the yogurt overnight at room
temperature or inside the oven to let it sour.

This recipe yields a soupy kadhi, if you like yours thick, just add
extra 1 to 2 tb besan.

Pakoras:

In a medium bowl, mix up besan, hing, and turmeric powder. Slowly
start adding water and with the help of a handheld beater or whisk,
whip up to make a thick batter. Once properly whipped the batter will
be fluffy and pale yellow. Add more or less water as needed to make a
batter similar to how thick you would make for dipping hot dogs when
making corn dogs.

Meanwhile, heat sufficient oil in a wok or deep fryer. When you see
ripples on the oil surface, mix the salt with the batter and drop
small portions (about 1/2 tb) into the fryer, either with a spoon or
help of your fingers. Deep fry in small batches on medium heat until
pakoras are golden brown. Drain on a paper towel and set aside.

You can make pakoras as big or small as you like. Just note that these
expand a little once added to the warm broth. Chopped onions,
parboiled potatoes, or any kind of herbs can be added to the batter
for extra flavor.

Kadhi:

In a bowl, combine besan, yogurt, turmeric & red chilli powder, kasuri
methi (if using), salt to taste, and water to make a lump free smooth
mix. Let stand.

In a heavy bottomed pot, heat mustard oil to smoking point. Remove
from heat and let cool for around 1 to 2 minutes else spices will
burn. Add cumin, fenugreek, and coriander seeds along with hing &
whole red chillies. Return to stove top. When spices begin to
splutter and you smell the aroma, add minced ginger. Let cook for 10
to 15 seconds.

Next, remove the pot from stove again and slowly add the besan-yogurt
mixture and mix thoroughly. Return to medium heat and let the kadhi
come to a boil. Dont be tempted to rush this else kadhi will curdle.
Once you see the kadhi starting to bubble, turn the heat to low add
the garam masala and let the kadhi simmer for 10 to 15 minutes until
it thickens and is rich yellow in color. Let sit until ready to serve.

When ready to serve, warm up the kadhi on medium until you see
bubbles on the sides of the pot. Add the pakoras and let simmer, not
boil, for about 5 to 8 minutes.

continued in part 2

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