Punjabi kadi (Kadi pakoda)

Punjabi kadi (Kadi pakoda)

   ·       Fresh butter milk                    1lt

   ·       Ginger                                      1inch

   ·       Green chillies                          5nos

   ·       Cumin seeds                           1tsp

   ·       Salt to taste

   ·       Sugar                                      1/2tsp

   ·       Besan                                     2cups

   ·       Chilli powder                        1tsp

   ·       Dhania powder                   1tsp

   ·       Dry red chillies                    2nos

   ·       Karepatta                            few

   ·       Hing                                     1/4tsp

   ·       Mustard seeds                   1/4tsp

   ·       Garam masala powder    1tsp

   ·       Garlic                                 6flacks

   ·       Baking soda                      a pinch

   ·       Onions (chopped)            1cup

Process

Take butter milk in a bowl add sugar and salt. Make a paste of green chillies, ginger and cumin seeds and add the paste to the butter milk. Take another small bowl. Take 2tbsp besan and ½ cup water in the bowl and mix well without lumps and add the besan batter with the butter milk. Take a pan, 1tbsp oil, heat it, now add mustards, cumin, hing, karepatta, green chillies (slices 2) and crushed garlic and toss finely and add the tadaka to the butter milk. Mix the butter milk and keep the butter milk bowl on the stove (flame), stir continuously in a low flame. Take a bowl, besan, salt, chilli powder, chopped onion and baking powder (a pinch) mix well and make pakoda batter with required amount of water. Take oil in a frying pan for deep fry and make pakodas and keep aside. Add the pakodas to the boiling butter milk, stir continuously and finally add garam masala  and fried red chilli to the butter milk, mix well, off the flame and close the lid till serving. Now yummy, mouth watering, delicious kadi is ready to eat with steamed rice.