PUNJABI PAKORA KARDHI

Thought of treating you guys with this golden glory, ‘Punjabi Pakora Kardhi’. Made it yesterday for my daughter, as it’s her favourite dish. I still can’t forget the day when she was just 5, she came back home from school and had 3 plates of Kardhi and chawal (rice) and was still asking for more! Her dire love for this dish has become a memorandum in the family, and I hope you can make similar memories with this dish for yourself!
SERVES: 6
PREP TIME: 15 minutes
COOKING TIME: 45 minutes
TOTAL TIME: 1 hour
INGREDIENTS
For Kardhi:
1 ½ litre Laban/Buttermilk
¾ cup Besan (Gram Flour)
4 cups Water
2 tsp Salt
1 ½ tsp Turmeric
For Tempering:
1 tsp Coriander Seeds
½ tsp Methi (fenugreek) seeds
4-5 Whole Red Chillies
2 tsp Coriander Powder
½ tsp Red Chilli Powder
2 Green Chillies
1 large Onion, chopped
4 cloves Garlic
1” piece Ginger, chopped
½ tsp Garam Masala
1 tsp Kasuri Methi (dried fenugreek)
1 tsp Green coriander, chopped (to garnish)
½ tsp Salt
3 tbsp Oil
For Pakoras:
1 medium Onion, chopped finely
1 small Potato, chopped finely
1 Green Chilli, chopped
¾ cup Besan (Gram Flour)
1 tsp Coriander seeds (hand crushed)
½ tsp Pomegranate seeds (anar dana)
1 tsp Ginger, finely chopped
1 tsp Salt
¼ tsp Red Chilli Powder
½ tsp Ajwain (Carom Seed)
1 tsp Coriander Powder
¼ tsp Garam Masala
½ cup (approx.) Laban
½ cup (approx.) Water
1 ½ cup Oil (for frying)
1 tbsp Chopped Coriander leaves
METHOD
To Make Kardhi:
In a large deep cooking pot, pour laban, add besan, 2 tsp salt and turmeric.
With a wire whisker, whisk them together and make lump free batter; add water and mix well.
Simmer on a low flame for 25-30 minutes, stirring frequently.