Kadhi Pakodi ~punjabi chickpea stew~

Nothing can be more comforting than a bowlful of Kadhi… soft, spongey pakodi swimming in a luscious, creamy, bowl of sunshine. Its a bit senseless that old, sour yoghurt, and some chickpea flour can transform itself in this way. Almost unfair. Yet all it takes really is a handful of ingredients most of which are found around in an Indian kitchen.

STEP 1: WHERE YOU MAKE THE PAKODI

1 cup chickpea flour/besan
1/2 tsp carom seeds/ajwain
1 tsp paprika
pinch soda bi-carb
a little water
salt to taste
oil for deep frying

Heat oil in a deep wok/kadai. Mix chickpea flour/besan with carom seeds, paprika, soda bi-carb, and a little water to make a thick cake like batter. Drop small spoonfuls of the batter into the hot oil. Deep fry the pakodi until golden brown, and drain onto a kitchen paper. Soak the fried pakodi in tepid water for one second, squeeze, and set aside.

STEP 2: WHERE YOU WHISK THE YOGHURT

1/2 cup chickpea flour/besan
2 cups light yoghurt (can use up leftover, sour yoghurt)
3 cups water
salt to taste

Whisk together besan, yoghurt, little salt, and water, until there are no lumps. You can use a manual whisk, or one thats fed with electricity.

STEP 3: WHERE IT ALL COMES TOGETHER

1 tablespoon ghee (you may as well, ghee lends flavour to kadhi)
1/2 teaspoon mustard
1/2 teaspoon cumin
1/2 teaspoon fenugreek
1/2 teaspoon asafoetida
1 teaspoon turmeric
3,4 sundried chillies
some salt, just in case

Heat ghee in a wok, and season it with sundried chillies, mustard, cumin, fenugreek, asafoetida, turmeric. Turn the heat to minimum. Pour the whisked besan-yoghurt mixture into the seasoning, stir. Bring the mixture to a boil on medium to low heat, stirring every now and then. The stew will start to thicken. At this point add the fried and soaked dumplings. Mix, cover and let simmer on low heat for 3, 4 minutes. Turn off heat.

STEP 4: EPIPHANY

1/2 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon asafoetida
1/2 tablespoon ghee
finely chopped fresh coriander

In a small seasoning wok heat the ghee and saute cumin, paprika, and asafoetida. Pour over the stew for a final seasoning, garnish with fresh coriander, and serve with steaming hot rice.

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