Ingredients:
1 cup Gram flour
1/4 cup minced onion
1/4 cup diced potato
1 tsp Ajwain.
1 tsp Red chili powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.
Mix the above ingredients with a little water (about 1/2 cup) and make into a pancake like batter.
Oil for deep frying
Salt As per taste

1 cup yogurt – sour yogurt is prefered
1/4 cup Gram flour
2 no. red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp panchporan
1 Bayleaf
2 tbsp Oil.
Salt As per taste

Preparation:
Heat oil in a Kadhai and spoon in batter and deep fry – will make samll small balls. Fry till pakoras are golden brown.

Beat yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water. Bring to a boil and then simmer on low.

Add fried pakoras. Simmer for about 5 minutes.

Heat oil in a small pan. Add panchporan, asafetida and dry red chili. Stir fry for half minute. Add red chili powder. Pour this over the kadhi or four soup.

Serve punjabi kadhi hot with steamed basmati rice and lime pickle.

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