Authentic Panjabi Kadi

Sieve the curd and mash it so that its very smooth

Add 3 times of water to curd and mix it well(Water should only be added when curd is completely smooth otherwise small balls will get formed)

Take 1 Kadchi(Big Spoon) of Besan flour and make paste of it with water, add this to curd
Add Salt, Red Chilli Powder, Turmeric powder and Dhania powder, Mix it well

Let this mixture boil completely 1 - 2 times and then keep it on sim

Note:
One kadchi of beasn will be good for only 300-400 gms of Curd.
After 15 mins of keeping the kadi on sim, if you see consistency is very thin, mix around 1/2 kadchi besan + water beat together and then add to kadi.

For Pakoda:
Besan, Big pieces of onion, Salt, Red chilli powder, Ajwain, Dhania powder => Make paste of it (Put less besan, onion pieces should be more prominent in the paste).Consistency should not be very thin, besan should stick to onion.

Make like pakodas and Fry it in Mustard Oil

Tadka:
Till we make the pakodas, keep the curd mixture in sim only (Almost 30- 45 mins)

Once done with pakodas, keep 1 Spoon of oil in the pan. add Curry leaves + Zeera(1/2 tsp) + Ajwain(1/2 tsp) + Methi Powder+Dry Red Chilllis(2-4)

Now, add the tadka to boiling curd mixture,mix well, leave the same for another 2-3 mins.
Then add pakodas


** DO NOT COVER THE VESSEL DURING WHOLE PROCESS **