from here n there: Punjabi Kadi Pakoda

Picture speaks more than words, I can eat this everyday :)

Following recipe will make 4-6 servings.

Ingredients

For kadi

1/2 cup besan
Lassi - 16 oz (I used small bottle of Gopi Lassi)
Water - 4-5 cups
1/3rd of a large onion thinly sliced for tadka
Paste of 4 cloves of garlic, 1/2 inch ginger and 2 green chilies
Salt to taste
1/2 tbs dhaniya jeera (cumin coriander) powder
1/2 tbs garam masala
1/2 tbsp of turmeric powder
Pinch of hing (optional)
Whole spices -

1/2 tbs jeera
1/2 tsp methi seeds
2-3 green cardamom
1 black cardamom
2-3 bay leaves
1 tsp whole black pepper (optional)

For pakoda

1/2 to 3/4 cup besan
2/3rd of a large onion sliced into thick slices
Salt to taste
1/2 tbsp of cumin coriander powder
Ginger garlic paste (1/2 inch ginder, 1-2 cloves of garlic)

Step 1: Chop 1/3rd of a large onion into thin slices as shown on left, and rest into thick slices (for pakoda). make a paste out of green chilies, garlic and ginger.

Step 2: Take 1/2 cup besan in a bowl, add half of the lassi and mix well to make a smooth batter. Leave it undisturbed for 5-10 minutes and then beat it again to dissolve any left out lumps. Add rest of the lassi and mix well

Step 3: Start tadka by putting oil in a pan (on medium-low flame), when oil is hot add whole spices and let it cook for a minute, add sliced onion and saute until it starts becoming translucent. Add ginger garlic and chili paste and cook for 5-6 minutes stirring occasionally. Add salt to taste, cumin coriander powder and garam masala and cook for another minute until masal is cooked.

Step 4: Add besan lassi mix and 4 cups of water to the tadka and turmeric powder, mix well and let it cook on medium-low flame stirring occasionally (do not cover it may boil over). Cook for 20 minutes and check the taste, if you can taste raw besan keep cooking and checking otherwise you are done with the kadi part :).

Step 5: Mix all the ingredients for pakoda in a bowl, add a little water to make a thick mixture (besan should be all stuck to onion slices). Make pakodas, preferably small size.