Punjabi Kadhi Pakora

Ingredients (Serves 6 – 8)

For the sauce

1. Yoghurt, medium sour  – 1.5 cup, whisked well

Besan – 1/4 cup + 1 tbsp

Water – 3 – 4 cups

Turmeric powder – 3/4 tsp

Chilli powder – 1/2 tsp

2. Salt – To taste

For the pakoras

3. Besan – 1 cup

Onion sliced – 1 cup

Ginger – 1.5 tsp, finely chopped

Green chili – 1 – 2, finely chopped

Coriander leaves – 2 – 3 tbsp, finely chopped

Hing / asafoetida – 1 pinch

Yoghurt – 1 tbsp

Lemon juice – 1 tbsp

Turmeric powder – 1/2 tsp

Chilli powder – 1/2 tsp

Ajwain / aymodakam  – 1/8 tsp

Kasoori methi – 1 – 2 pinches

Salt – To taste or as required

4. Water – 2 – 3 tbsp or as required to make a thick batter

Baking soda – A little less than 1/8 tsp

For the first tadka

5. Mustard oil / vegetable oil – 1 tbsp

6. Cumin seeds – 1/2 tsp

Fenugreek seeds / uluva – 1/4 tsp

Hing / asafoetida – 1 pinch

7. Onion – 3/4 cup, thinly sliced and halved

Ginger, grated or thinly sliced – 1 tsp

Green chilies – 3, slit

For the second tadka 

8. Ghee – 1.5 tbsp

Cumin seeds – 1/2 tsp

Hing / asafoetida- 1 pinch

Garlic – 2 – 3, thinly sliced

Kashmiri chilli powder – 1/4 tsp

9. Cilantro – 1 tbsp, chopped

Method

1. Whisk the yoghurt really well. Add 1/4 cup + 1 tbsp besan, 3/4 tsp turmeric powder and 1/2 tsp chilly powder. Whisk until there are no lumps. Add 3 cups of of water and whisk well.

2.  Heat oil in a large sauce pan and add 1/2 tsp cumin seeds and 1/4 tsp fenugreek seeds. Stir until fenugreek seeds turn reddish. Add onion, ginger and green chilies. Saute until onion turns soft. Add the whisked yoghurt and besan mix. Stir continuously and bring it to a boil over medium-high heat. Bring down the heat to low. Cook over low heat for 20 – 25 minutes, stirring in between, until thick. Add salt to taste and mix well.

3. Meanwhile make pakoras. Combine all the ingredients numbered 3 with your fingers. Add 2 – 3 tbsp water  to make a  thick batter. Taste-check for salt. Add  baking soda and mix well. Set aside for 5 minutes.

4. Heat oil in a kadai over medium-high heat. When hot enough, bring down the heat to medium. Add small portions of the batter to the oil using your fingers. Fry on both sides until browned. Drain on to a paper towel. Repeat until the batter is used up.

5. Add the fried pakoras to the kadhi. Mix well. Cook on low heat for two minutes and switch off.

6. Heat 1 – 1.5 tbsp ghee in a small kadai over medium-high heat. Splutter cumin seeds and add a pinch of hing. Next add garlic and fry on low until light golden. Switch off the flame. Add 1/2 tsp kashmiri chilli powder, stir well and pour this over the gravy. Sprinkle cilantro. Keep covered for 10 minutes. Mix well. Serve with steamed rice, salad and pickle.