Punjabi Kadi with Pakora

Serves: 12 people

Ingredients:

For Pakoras:

• Gram Flour/ Besan: 1/2 cup
• Carom seeds/ Ajwain: 1/2 tsp
• Salt: to taste
• Baking Soda: a pinch
• Red chilli pwd: to taste
• Oil: for frying

For Kadi:

• Gram Flour/ Besan: 4-5 tbsp
• Vegan Curd: 700 gms  (Sour) (Beaten in 1 cup water)
• Turmeric pwd: 1 tsp
• Salt: to taste
• Asafoetida/ Hing: a pinch
  
• Red chilli pwd: to taste
• Coriander seeds: 1/2 tsp
• Cumin seeds: 1 tsp
• Carom seeds/ Ajwain: 1/2 tsp
• Dried Fenugreek Leaves / Kasoori Methi: 1 tbsp
• Oil: 2-3 tbsp
• Ghee: 3-4 tbsp
  

Method:

For Pakodas:

1.  Mix gram flour, salt, carom seeds, red chilli pwd , baking soda with water (~less than 1/4 cup) (just enough to form a thick batter). Make sure there are no lumps.
2. Heat oil in frying pan.
3. Take little batter in hand and try to make a small ball and fry it.
4. Keep it aside.

For Kadi:

1. Beat curd and gram flour to form a smooth batter.
2. Heat oil in a deep pan.
3. Add cumin seeds, asafoetida, Coriander seeds, carom seeds. Let them splutter.
4. Add the beaten curd and gram flour. 
5. Add salt, turmeric pwd, red chilli pwd and water (~3-4 cups).
6. Take a boil on high flame and then cook on low flame till gram flour doesn't taste raw (~ 2 hours).
7. If needed , add more water (that is, if kadi becomes thick)
8. Add Pakodas and fenugreek leaves/kasoori methi. Cook for another 5 mins.
9. Before serving, add ghee to the kadi for that extra special taste and serve hot with rice or parantha.