Download Yogurt curry with fritters – This is one of the most useful recipe to reuse all the extra sour curd in the fridge. I swap the chickpea flour for oats flour and it still taste the same. Even without any tempering/fritters it tastes amazing. Recipe
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Recipe link for detailed steps/notes – https://www.secondrecipe.com/punjabi-kadhi-or-pakode-wali-kadhi/
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Recipe details
Ingredients
For yogurt curry:
½ cups Besan/chickpea flour/gramflour/garbanzo beans flour
2 cups dahi/sour curd or yogurt
2 to 2.5 cups of water
Salt as per taste
1 teaspoon turmeric powder
½ teaspoon red chilli powder
1 teaspoon methidana/fenugreek seeds
Salt as per taste
Tempering
1 tablespoon Oil/ghee
1 teaspoon jeera or cumin seeds
1 teaspoon rai or mustard seeds
1-2 green chillies
Handful of curry leaves
Pinch of heeng or asafoetida
Instructions
For the curry
Mix ½ cup of besan ,yogurt and water, whip it till they form a mixture.
Add turmeric ,red chilly,fenugreek seeds and salt ,keep it to boil.
For the tempering
Heat 2 tablespoon of oil in a tadka pan.
Add some cumin,mustard seeds.
Add chopped chillies, curry leaves and pinch of asafoetida till you get a great aroma.
Now,add the tempering to the curry which is on a boil.
Add the fritters to the curry and let it come to boil.
Serve hot with flat bread or basmati rice.