Ingredients:

1-1/2 cups Curd (Dahi / Yogurt) , (Sour)
4 tablespoons Gram flour (besan)
1 teaspoon Green Chilli Paste
1 teaspoon Ginger Garlic Paste
1/2 tablespoon Red Chilli powder
1/4 teaspoon Turmeric powder (Haldi)
Salt , to taste
2 tablespoons Ghee
5 Cloves (Laung)
5 Whole Black Peppercorns , pounded
1 teaspoon Cumin seeds (Jeera)
1 tablespoon Methi Seeds (Fenugreek Seeds) , soaked overnight
1 pinch Asafoetida (hing)
1 cup Boondi
5 Cloves (Laung)
5 Whole Black Peppercorns , pounded
1 teaspoon Cumin seeds (Jeera)
1 tablespoon Methi Seeds (Fenugreek Seeds) , soaked overnight
1 pinch Asafoetida (hing)
1 cup Boondi
 
Method:

To begin making the Punjabi Style Boondi Kadhi Recipe, firstly combine yogurt, gram flour, red chilli powder, turmeric powder and salt in a bowl. Add 500 ml water and whisk well. Make sure that no lumps are formed.
Heat ghee in a deep non-stick pan, add cloves, peppercorns, cumin seeds, fenugreek seeds and sauté for a minute.
After a minute, add asafoetida, chopped ginger and red chillies, mix and sauté for about a minute.
Now, add methi seeds (soaked in the night) and stir for few mintues.
Now, add the gram flour and yogurt mixture and stir continouly until the bubbles form in the kadai. As the mixture gets thick while boiling, add 500 ml water and keep the flame low and allow to cook for 15 to 20 minutes.
After 15 to 20 minutes, switch off the gas, add boondi and and garnish with coriander leaves.
Make this easy and nutritional Punjabi Style Boondi Kadhi