Punjabi Kadhi

Description
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Ingredients

 * Pakora
 * 1 cup chickpea (chana) flour (also known as "besan flour")
 * 1/4 cup chopped onion
 * 1/4 finely chopped raw potato
 * 2 tsp chili powder
 * 1 tsp finely minced or grated fresh ginger
 * 1/2 tsp baking powder
 * salt to taste
 * Kadhi
 * 1 cup plain soy yogurt (soft tofu whipped with lemon juice and salt will do in a pinch)
 * 1/4 cup white flour
 * 2 whole dried red chili peppers
 * 1 tsp tumeric powder
 * pinch of garlic powder
 * 1 tsp fenugreek seeds
 * 2 tbsp oil
 * salt to taste
 * 1 tsp fenugreek seeds
 * 2 tbsp oil
 * salt to taste

Directions

 * Mix all pakora ingredients except the oil and add about 1/2 cup water. Mix well. Heat the oil in a deep skillet, pot or wok. Form the pakora mixture into balls the size of walnuts, or smaller. Deep fry until golden. Remove and let drain on paper towels. Set aside.

Beat the yogurt and flour together until there are absolutely no lumps. Add tumeric, salt and 3 cups of water. Heat the 2 tbsp of oil in the same pot you fried the pakoras in, and toast the fenugreek seeds and dry red chili pepper for 30 seconds or so. Add the yogurt and flour mixture, bring to a boil, and let simmer for about 15 minutes. Stir occasionally.