Low Budget Recipe: 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 link for detailed steps/notes – https://www.secondrecipe.com/punjabi-kadhi-or-pakode-wali-kadhi/

​

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.