kadhi kashmiri ( gram flour dumplings in a yogurt sauce)

weekend i am always busy as hubby is at home...and this saturday i had to meet monica in the evening...didnt had much time...to prepare lunch,.so after much thinking thought of making kashmiri kadhi,..as i felt this dish can be prepared within an hour,..and goes well with plain rice,...i have followed the same recipe which is given in the book...a taste of kashmir by geeta samtani,..iused gramflour instead of chickpea flour

for the pakoras

150gm chickpea flour
125ml warm water for mixing
chilli powder half teaspoon
cumin seeds half teaspoon
soda bicarbonate a pinch
asafoetida a pinch mixed in water
oil for frying

for the kadhi

60ml yogurt mixed with 500ml water
30gm gramflour
salt to taste
half teaspoon each of red chilli and turmeric
one litre water
pinch of asafoetida
one teaspoon of cumin seeds and sugar
oil to cook
fresh mint leaves chopped one table spoon ( i didnt had so didnt use)
green chillies two chopped

method

to make the pakoras ,mix all the ingredients ,add warm water and mix well to form thick batter





heat oil in a wok, if using mustard oil ,heat the oil to smoking point to eliminate the pungency and retain a sweet flavour.allow to cool and fry marble sized pieces of pakora batter on medium heat unti golden brown,drain on kitchen paper and keep aside





for the kadhi mix the yogurt water with the gramflour,whisking well to make sure there are no lumps ,add the salt,chillipowder,turmeric and water and whisk well



heat the oil and add the asafoetida,cumin seeds, and the yogurt water mixture and continue whisking till it starts to boil,cover and leave on low heat to simmer for 20 minutes stirring occasionally.



add the sugar,mint and green chillies and cook for another few minutes,stir in the pakodas and simmer on low heat till the pakodas are soft.



serve with hot plain rice