Punjabi kadhi (Fritters in yoghurt sauce)

After a longggg gap I am back and will keep updating often

For pakoda's

Gram Flour (Besan): 150 gms (1 1/2 cup)
Onion : 1 small
Potato : 1 small
Baking soda: 1/4 teaspoon (Optional)
Salt : 1/2 teaspoon (to taste)
Chillie powder : to taste
Oil : for deep frying

Yoghurt Kadhi (Curd sauce)

Plain yoghurt (curd) : 2 cups (200 gms)
Gram flour : 1 tablespoon
Turmeric powder : 1/4 teaspoon (more for bright color)
Chillie powder : to taste
Salt : to taste
Water : 2 cups

Tempering

Oil : 1 tablespoon
Ginger : 2 teaspoons (finely chopped)
Cumin seeds : 1 teaspoon
Mustard seeds : 1 teaspoon
Fenugreek seeds : 1 teaspoon
Dry red chillies : 2 nos
Garam masala : 1 teaspoon
Coriander leaves : garnish

Procedure

Pakora's : Heat oil for deep frying pakoras. In a bowl mix gram flour, finely chopped onion and potato, salt, chillie powder and baking soda, make a thick batter by adding little water. Deep fry the pakoras in oil (carefully drop a spoonful of batter in hot oil). Remove on paper towel when golden brown.

Yoghurt mixture: In a bowl add yoghurt, gram flour, turmeric powder, chillie powder, salt add 2 cups water mix well without lumps.

Heat 1 tablespoon oil on medium heat in a deep bottomed pan, add finely chopped ginger, cumin seeds, mustard seeds, fenugreek seeds and dry red chillies and fry until the seeds splutter. Then add the yoghurt mixture and stir until the mixture starts boiling, if it is too thick add 1/2 cup of water, reduce the flame and cook for 10-15 mins. Add the pakoras and cook for 10 mins. Check for seasoning, add if necessary.

Garnish with coriander. Serve with piping hot rice.