Punjabi Kadhi Pakora or Punjabi Dumplings in Yogurt Sauce
A tasty kadhi, goes well with rice. Recipe from Australian Women’s Weekly (Easy Indian style Cookery)
Serves: 4 - 6
300 g / 2 cups Chickpea flour (besan)
2 teaspoon ground cumin (jeera powder)
180 ml / ¾ cup water
1 teaspoon salt
300 ml oil for deep frying-frying
1 tablespoon ghee (clarified butter) or oil
4 garlic cloves; crushed
1 tablespoon grated fresh ginger
1/4 teaspoon fenugreek seeds (methi)
1 teaspoon coriander powder
2 teaspoon garam masala powder
1 teaspoon ground cumin (jeera powder)
1 teaspoon turmeric powder
2 cups /500 ml yoghurt (curd)
2 tablespoon lemon juice
¼ cup / 60 ml Water
1 teaspoon Salt
2 teaspoon sugar
2 tablespoon chopped mint leaves
2 tablespoon chopped coriander leaves
For pakora / dumplings:
Sift the chickpea flour with the cumin powder and salt into a medium bowl. Gradually whisk in enough water to make a thick batter. Cover and leave to rest for 30 minutes.
Heat oil in a pan / kadai. Reduce the heat to medium and deep fry a tablespoon of batter in hot oil until golden brown then drain on kitchen paper to absorb extra oil.
Just before serving, mix the dumplings in the yoghurt sauce.
For Yoghurt Sauce:
Heat the ghee (clarified butte)r in a medium pan.
Cook the garlic and all the other spices, stirring until fragrant.
Reduce heat to simmer, gradually whisk in combined yogurt, lemon juice and water with remaining ingredients until just heated through.
Arrange pakoras into a serving dish and pour yougurt sauce over it. Sprinkle chopped mint and coriander leaves. Serve with rice.