Punjabi Kadhi Pakora Recipe

For the Kadhi:

• 1 cup yogurt (curd)
• 3 tbsp gram flour (besan)
• 2.5 cups water
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp salt (or to taste)
• 1 tsp coriander powder
• 1 tsp garam masala

For the Pakoras:

• 1 cup gram flour (besan)
• 1 small onion (finely chopped)
• 1 tsp ajwain (carom seeds)
• 1/2 tsp salt
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• Water as needed (for batter consistency)
• Oil for deep frying

For Tempering (Tadka):

• 2 tbsp ghee or oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dry red chilies
• 1/2 tsp fenugreek seeds (methi)
• 1 tbsp ginger-garlic paste
• A pinch of asafoetida (hing)
• Fresh coriander leaves for garnish

Step 1: Prepare the Pakoras

1. In a mixing bowl, combine besan, chopped onions, ajwain, salt, red chili powder, and turmeric powder.
2. Gradually add water to form a thick batter.
3. Heat oil in a deep pan and drop spoonfuls of batter into hot oil.
4. Fry until golden brown and crisp. Drain on a paper towel and set aside.

Step 2: Make the Kadhi

1. In a large bowl, whisk yogurt and besan together until smooth.
2. Add water, turmeric, red chili powder, coriander powder, salt, and mix well.
3. Heat oil or ghee in a pan, add mustard seeds, cumin seeds, fenugreek seeds, and dry red chilies.
4. Once they splutter, add ginger-garlic paste and asafoetida, sauté for a few seconds.
5. Pour in the yogurt-besan mixture and stir continuously to prevent curdling.
6. Bring it to a boil and simmer for 15-20 minutes until it thickens.

Step 3: Add Pakoras to Kadhi

1. Add the fried pakoras to the simmering kadhi and cook for another 5 minutes.
2. Sprinkle garam masala and mix gently.
3. Garnish with fresh coriander leaves.