Punjabi Kadhi Pakora is a traditional North Indian dish, especially popular in Punjab region. It consists of a thick, tangy yogurt-based curry (kadhi) with soft, fried chickpea flour fritters (pakoras) submerged in it. This dish is known for its rich and creamy texture, combined with a burst of flavors from spices and herbs.

Ingredients

For Curd Slurry

1.5 cups sour curd

3 cups water

1/2 teaspoon red chili powder

1/2 teaspoon turmeric powder

1/2 teaspoon Garam Masala

1 generous pinch asafoetida (hing)

1 to 1.5 teaspoon salt

8 tablespoon gram flour (besan)

Instructions

1. Add 1.5 cups sour curd in a bowl and whisk it till smooth.
2. Then add 8 tablespoons of gram flour (besan), 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala and salt as required.
3. Mix everything well.
4. Add 3 cups water and mix well.
5. Stir until it becomes a smooth mixture without lumps in it.
6. Now we will make pakora for kadhi. For that, take 1 cup gram flour (besan) and add teh following spices and herbs:
   • 1/2 teaspoon ajwain (carom seeds)
   • salt as per taste
   • 1/2 teaspoon red chili powder
   • 1/2 teaspoon garam masala
7. Add 1 cup thinly sliced onions. Mix everything and keep aside for 30 minutes.
8. Batter consistency of pakora is thick so add water accordingly. You can skip adding water if the mixture is moist.
9. In a kadai, heat oil for deep frying pakora. With help of spoon drop the pakora batter in the oil.
10. Turn over the pakora after one side is partly cooked and continue to fry the other side. Turn over couple of times for even cooking.
11. Fry pakora till they are crisp and golden in color. Remove the fried pakora and keep aside.
12. Once the pakora is done, we will make kadhi. For kadhi, heat 2 tablespoons oil and add 1 teaspoon cumin seeds, a pinch of asafoetida (hing), 8 to 10 fenugreek seeds.
13. Add 1/3 cup chopped onions. Stir and sauté till onion becomes translucent on low to medium-low heat.
14. Now, add 1 tablespoon chopped garlic, 1 tablespoon chopped ginger and green chilies. Sauté for a seconds.
15. Add 8 to 10 curry leaves and 2 dry red chilies. Stir and Sauté for a minute on low heat.
16. Add curd mixture and stir very well.
17. Boil the kadhi for 7 to 10 minutes on medium flame. Stir often so that bottom odes not get browned.
18. After it comes to boil, lower heat and boil it for further 5 minutes. Stir often.
19. Kadhi is ready. Now add the onion pakora to the kadhi. Stir gently.
20. Cover with a lid and let the onion pakora be soaked in it for 7 to 8 minutes.
21. Sprinkle some garam masala powder and garnish with coriander leaves.
22. Serve Kadhi Pakora with rice, roti or paratha.

Hope you enjoy it! Happy Cooking!