Directions

Ingredients

For the Kadhi:

• 1.5 cups sour curd (about 375 grams)
• 8 tablespoons gram flour (besan)
• ½ teaspoon red chili powder
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• 1 teaspoon salt
• 3 cups water

For the Pakora:

• 1 cup gram flour (besan)
• ½ teaspoon ajwain (carom seeds)
• ½ teaspoon red chili powder or cayenne pepper
• ½ teaspoon garam masala powder
• ⅔ teaspoon salt (or to taste)
• 1 cup thinly sliced onions (about 2 medium onions)
• Water (as needed)
• Oil for deep frying (neutral oil or mustard oil)

For Tempering:

• 2 tablespoons mustard oil (or any neutral oil)
• 1 teaspoon cumin seeds
• 8-10 fenugreek seeds
• A generous pinch of asafoetida (hing)
• ⅓ cup chopped onions
• 1 tablespoon chopped ginger
• ¾ to 1 tablespoon chopped garlic
• 2 green chilies, chopped
• 8-10 curry leaves
• 2 dry red chilies, broken

Step-by-Step Instructions

1. Prepare the Curd Slurry

1. Whisk the Curd: Take 1.5 cups of sour curd in a large bowl. Whisk it well until smooth.

2. Add Gram Flour and Spices: To the whisked curd, add 8 tablespoons of gram flour (besan), ½ teaspoon red chili powder, ½ teaspoon turmeric powder, ½ teaspoon garam masala powder, and 1 teaspoon salt. Mix well.

3. Incorporate Water: Gradually add 3 cups of water while stirring to create a smooth, lump-free mixture. Ensure there are no lumps. If lumps persist, use a whisk or spatula to break them.

4. Set Aside: Your curd slurry is now ready. Set it aside while you prepare the pakoras.

2. Prepare the Pakora Batter

1. Combine Dry Ingredients: In a bowl, combine 1 cup of gram flour (besan), ½ teaspoon ajwain, ½ teaspoon red chili powder, ½ teaspoon garam masala powder, and ⅔ teaspoon salt.

2. Add Onions: Mix in 1 cup of thinly sliced onions. Stir well to coat the onions with the gram flour mixture.

3. Rest the Batter: Cover the bowl and let the mixture sit for 30 minutes. This will allow the onions to release their moisture, making the batter thicker.

4. Adjust Consistency: After 30 minutes, check the batter. If it's too thick, add a little water (around ¼ cup) to achieve a thick but not runny consistency. If the mixture is too moist, you may skip adding water.

5. Heat Oil: Heat oil for deep frying in a pan or kadai until it’s medium hot.

6. Fry Pakoras: Drop spoonfuls of the batter into the hot oil. Fry the pakoras until they are golden brown and crisp, turning them occasionally for even cooking. Remove them with a slotted spoon and drain on paper towels. Fry in batches if necessary.

3. Cook the Kadhi

1. Heat Oil for Tempering: In a large-bottomed pan or kadai, heat 2 tablespoons of mustard oil over medium heat.

2. Add Spices: Add 1 teaspoon of cumin seeds, 8-10 fenugreek seeds, and a generous pinch of asafoetida (hing). Fry until the seeds crackle and change color.

3. Sauté Onions and Aromatics: Add ⅓ cup of chopped onions and sauté for 3 minutes on medium heat. Then add 1 tablespoon chopped ginger, ¾ to 1 tablespoon chopped garlic, and 2 chopped green chilies. Sauté for another minute.

4. Add Curry Leaves and Red Chilies: Mix in 8-10 curry leaves and 2 broken dry red chilies. Stir and cook for 1 minute.

5. Add Curd Slurry: Pour in the prepared curd slurry and stir well to combine with the tempered spices.

6. Cook Kadhi: Increase the heat to medium and bring the kadhi to a boil, stirring frequently to prevent sticking. Once it boils, lower the heat and let it simmer for 6-7 minutes. If the kadhi thickens too much, add some hot water to reach your desired consistency.

4. Combine Pakoras and Kadhi

1. Add Pakoras: Gently add the fried onion pakoras into the simmering kadhi. Stir carefully to avoid breaking the pakoras.

2. Soak Pakoras: Cover the pan and let the pakoras soak in the kadhi for 8-10 minutes. This will allow the pakoras to absorb the flavors of the kadhi.

3. Finish: Sprinkle some garam masala powder over the kadhi and garnish with fresh coriander leaves.

Serving

Serve the Punjabi Kadhi Pakora hot with steamed rice or jeera rice. You can also enjoy it with roti or paratha. For an authentic touch, drizzle a few teaspoons of ghee over the kadhi before serving.

Expert Tips

• Curd: Use full-fat sour curd for a creamy texture. If the curd isn't sour, let it sit at room temperature for a few hours or add amchur powder or lemon juice.

• Oil: Mustard oil enhances the traditional flavor of Punjabi kadhi. If unavailable, use any neutral oil with a high smoking point.

• Baking Pakoras: For a healthier alternative, bake the pakoras at 180°C (350°F) until crisp and golden. Add 1-2 tablespoons of oil to the batter and avoid making it too runny.

• Curry Leaves: Essential for authentic flavor. If you don’t have them, you can omit them.

• Pakora Texture: For softer pakoras, add more water to the batter and add them just before serving. For firmer pakoras, use less water and add them earlier.

Enjoy your homemade Punjabi Kadhi Pakora and delight in this classic Indian comfort food!