Punjabi Khadi

Punjabi Khadi, as one of the most popular dish, is a tangy yogurt and gram-flour (Besan) based gravy with gram-flour fritters or pakoras floating in it.

I would always use nonfat yogurt which is low calorie, high protein and high calcium food which is known to have significant health benefits.

INGREDIENTS

1 Lb nonfat or low fat yogurt
3/4 Cup Gram flour also called chick-pea flour
2 Ts turmeric
2 Ts salt or to personal taste
8-12 Cups water
1/4 Cup olive oil or canola oil
1/2 Ts whole coriander
1/2 Ts cuminseed
4-5 Cloves
1/2 stick cinnamon
One handful of chopped onion
1 inch grated ginger with its juice
1 Ts garam masala
Spinach fritters or Pakoras made ahead of time
1 Ts dry fenugreek crushed to powder form



Take a big bowl,put yogurt, gram flour, turmeric and salt, blend them really well with half of the water and keep aside.

Heat the oil in a medium to large pan on medium heat, add whole spices i.e coriander, cumin, cloves, cinnamon and stir them for few seconds. Add onions followed by ginger and cook them for 3-4 minutes until translucent but not brown.

Add the yogurt mixture and cook it for good 30 to 40 minutes while stirring and adding rest of the water slowly with intervals. When it reaches to boiling point, lower the heat, add garam masala, the spinach pakoras, sprinkle dry fenugreek.Cover the pot with a tight lid, put the stove off and is ready to be served hot with any rice dish.

Amount of water should be adjusted according to desired consistency.