Kadhi is predominantly recipe of Punjab state of India but there are various kinds of Kadhi. The base is besan or chickpea flour and another big use is yoghurt. The taste is tangy a wee bit and goes best with Steamed rice. I love Kadhi and have enjoyed during my trips in Amritsar, Mohali and Chandigarh basically. I made Kadhi for lunch one day.

Course – Main meal

Cuisine – Punjab state of India

Author – Madhu’s Kitchen

Difficulty level – Easy

Serves – 2 people

Preparation time – 10 mins, Cooking time-20 mins

Ingredients

3 cups yoghurt

1 cup Besan or chickpea flour

1 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp cumin seeds

Pinch of asafoetida

2 whole red chillies

For the Pakoris

1 cup besan flour

Pinch of salt

1/2 cup oil

Method

In a bowl add chickpea flour, red chilli powder, turmeric powder and salt. Mix well. Add yoghurt slowly and then water to make a batter. Not thin and neither thick. Heat oil in a wok add asafoetida, cumin seeds and whole red chillies. When splutter, add this batter and stir. When it thickens set aside. Mix the ingredients under Pakoris and don’t make very watery batter and in a wok heat oil and make small balls and fry. Immediately put the Pakoris in the yoghurt batter and stir while mixing the Pakoris well. Plate and enjoy with steamed rice