Punjabi Kadhi

Ingredients:
1 cup Gram flour

1/4 cup Chopped onion

1/4 cup Chopped potato

1 tsp Ajwain.

1 tsp Red chili powder.

1 tsp Chopped ginger.

1/2 tsp Baking powder.

Oil for deep frying Salt As per taste

1 cup Kadhi Curd (yogurt)

1/4 cup Gram flour

2 no. Dry red chili whole

1 tsp Turmeric powder.

A pinch Asafetida

1 tsp Fenugreek seeds.

2 tbsp Oil.

Salt As per taste.

Preparation:
Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Serve punjabi kadhi hot with steamed rice.