Punjabi Curry Pokara / Punjabi Kadhi Pokada

Ingredients:

For Pakodas:

• 1/2 cup besan / chickpea Flour
• 1 medium onion sliced
• 1/4 cup finely chopped fenugreek/ methi leaves
• Salt to taste
• 1/2 tsp red chilli powder Water
• Oil for deep frying

For Kadhi:

• 11/2 cups buttermilk
• 21/2 cups water
• 1/4 cup besan/ chickpea flour
• 3/4 tsp mustard seeds
• 3/4 tsp cumin seeds
• 3/4 tsp ajwain/ carom Seeds
• 3/4 tsp methi / fenugreek seeds
• 1 large onion finely chopped
• 1 pinch turmeric powder
• Red Chili powder - 1/2 tsp
• Salt to taste
• 1/2 tsp garam masala
• 1 tsp amchur/ dried mango powder

Method:

1. Slice onions lenghtwise. Take the chickpea flour, salt, red chill powder and chopped fenugreek/ methi leaves in a bowl. Add some water to it to make a batter of a semi thick consistency.
2. Heat some oil in a pan/ kadhai for deep frying. When it is hot, dip onions in the batter and gently drop into the hot oil. Deep fry until crispy.
3. Drain and keep aside.
4. For the kadhi, take some buttermilk in a bowl and add enough water to it. Now add chickpea flour, salt, sugar, turmeric powder, red chilli powder and mix well to make a very thin batter.
5. Heat a tbsp of oil in a pan. When the oil in hot, add the mustard seeds, cumin seeds, carom seeds and methi/ fenugreek seeds. Let them splutter for a few seconds.
6. Add the finely chopped onions and fry till they turn light brown.
7. Pour in the buttermilk batter and bring to a boil, reduce the heat and let simmer for at least half an hour. Keep stirring occasionally.
8. When you feel it is pretty thick, add the reserved pakodas and bring to boil. Add garam masala and amchur powder to the gravy just before taking it off the stove.