Punjabi Kadhi Pakora

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Ingredients & Tools

   First, gather all your tools: a large mixing bowl, whisk, chopping board, knife, kadhai/wok, and a small pan. Finely chop 1 medium onion (about 100g) for pakoras and thinly slice the other 1 medium onion (about 100g) for the kadhi. Mince the 1-inch ginger piece and 2 green chillies for the pakoras, and finely chop 1 green chilli for the kadhi.

2. 02

   Make Pakora Batter

   In the large mixing bowl, combine 3/4 cup (75g) besan, the finely chopped onion, minced ginger, and 2 minced green chillies. Add 1/4 tsp turmeric powder, 1/4 tsp red chilli powder, and 1 tsp salt. Gradually add 1 cup (240ml) water, mixing with a spoon until you have a thick, dropping consistency batter – it should not be too runny, but thick enough to hold its shape when dropped.

3. 03

   Fry Pakoras

   Heat 2 cups (480ml) cooking oil in the kadhai/wok over medium-high flame. To check if the oil is hot enough, drop a tiny bit of batter; it should sizzle and rise immediately. Carefully drop small spoonfuls (about 1 tbsp each) of the pakora batter into the hot oil. Fry 6-8 pakoras at a time, turning them gently with a slotted spoon, until they are golden brown and crispy on all sides, which takes about 3-4 minutes per batch. Remove the fried pakoras with the slotted spoon and place them on a plate lined with kitchen paper to drain excess oil. Repeat until all batter is used.

4. 04

   Prepare Kadhi Base

   In the same large mixing bowl, whisk together 2 cups (480ml) curd and 1/4 cup (25g) besan until there are no lumps and the mixture is smooth. Gradually add 3 cups (720ml) water to this mixture, whisking continuously until well combined. This is your kadhi base.

5. 05

   Cook Kadhi

   In the kadhai/wok (after carefully pouring out the oil used for pakoras, leaving about 2 tbsp), heat 2 tbsp cooking oil over medium flame. Add the thinly sliced onion and the finely chopped 1 green chilli. Sauté for 3-4 minutes until the onions turn translucent and light pink. Add 3/4 tsp turmeric powder, 1/4 tsp red chilli powder, and 1 tsp coriander powder. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.

6. 06

   Simmer Kadhi

   Pour the whisked curd-besan-water mixture into the kadhai. Add 1 tsp salt. Bring the mixture to a boil over medium-high flame, stirring continuously with a whisk or spoon to prevent the curd from curdling. Once it starts boiling, reduce the flame to low and let it simmer gently for 20 minutes. Stir occasionally to prevent sticking. The kadhi will thicken and turn a deeper yellow color.

7. 07

   Prepare Tempering (Tadka)

   While the kadhi simmers, heat 2 tbsp cooking oil in a small pan over medium flame. Add 1 tsp cumin seeds, 1/2 tsp mustard seeds, and 1/4 tsp fenugreek seeds. Once the mustard seeds start to splutter (pop), which takes about 30 seconds, add 1/4 tsp asafoetida and 10-12 curry leaves. Sauté for another 15-20 seconds until the curry leaves turn slightly crisp and fragrant.

8. 08

   Combine & Serve

   Pour the hot tempering directly into the simmering kadhi. Stir well to combine. Add the fried pakoras to the kadhi about 5 minutes before serving so they can soak up some of the kadhi. Garnish with 2 tbsp finely chopped fresh coriander leaves. Serve hot with rice or roti.