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Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Cayenne ¼ teaspoon or more 1 teaspoon ground cumin
Ajwain seeds ½ teaspoon
Salt ¾ teaspoon
Garlic 1 clove peeled and crushed
Vegetable oil 3 tablespoon
How to make Ajwain Chicken
Preheat the oven to 350F. Cut each chicken piece into thirds lengthwise, and then crosswise into ¾ to 1-inch segments. Put in a bowl and add the black pepper, turmeric, cayenne, cumin, ajwain, salt, garlic, and 1 tablespoon of the oil mix well and set aside for 15 to 30 minutes or longer, covering and refrigerating if necessary. Heat the remaining 2 tablespoon oil in a wok or large non-stick frying pan over very high heat. When very hot, put in the chicken. Stir-fry until chicken pieces are lightly browned or turn opaque on the outside.
Put in a baking dish and cover loosely with lightly oiled wax paper. The wax paper should be inside the dish and directly on the chicken pieces. Bake for 8-10 minutes, or until the chicken pieces are just cooked through. If not eating immediately, remove the chicken pieces from the baking dish to prevent them from drying out.