KADHI PAKODA

“Khatti, meethi, poori family wali.”

Punjabi kadhi with besan pakodas, tempered with methidana and hing.

TIME 50 minSERVES 4DIET VegHOST Sudhaji

SAMAAN

01Whisk dahi, besan, turmeric, salt and water until smooth.

02Boil, stirring constantly, then simmer 30 minutes until it thickens.

03Make a thick pakoda batter, fry spoonfuls until golden.

04Add pakodas to kadhi and simmer 5 minutes.

05Heat ghee, add methidana, jeera, hing and chillies, then Kashmiri mirchi off heat. Pour over kadhi.

SUDHAJI KA TIP“Chief Rasoi Officer approved. Sunder daalo, swaad badhao.”Stir until the first boil. Kadhi splits if left alone at the start.

Why did my kadhi curdle?

It wasn't stirred until it boiled, or the dahi and besan weren't whisked smooth.

Which dahi is best for kadhi?

Slightly sour dahi, 1–2 days old.

METHIDANAfrom ₹10

AJWAINfrom ₹10