Punjabi Kadhi Pakora

Ingredients

• 55 g besan (gram flour), for the kadhi
• 360 g plain yoghurt, sour if possible
• 1.4 litres water
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• 1 tsp ground coriander
• 1.5 tsp salt
• 2 tbsp mustard oil
• 1/2 tsp fenugreek seeds
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• 1 small onion, sliced
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 1 green chilli, chopped
• 110 g besan, for the pakoras
• 1 large onion, thinly sliced
• 1/4 tsp ajwain
• 1/2 tsp coriander seeds, crushed
• 1/4 tsp turmeric, for the pakoras
• 1/2 tsp salt, for the pakoras
• 2 pinches bicarbonate of soda
• 400 ml oil, for frying
• 1.5 tbsp ghee, for the tempering
• 3 dried red chillies
• 1/2 tsp Kashmiri chilli powder
• 2 tbsp chopped coriander leaves

Before you cook

• Whisk the 55 g of besan into the yoghurt until no lumps remain.
• Add the water, turmeric, chilli powder and ground coriander, and whisk again into a thin, smooth liquid.
• Mix the 110 g of besan with the sliced onion, ajwain, crushed coriander seeds, turmeric, salt, bicarbonate of soda and 4 tablespoons of water into a thick, scoopable batter.

Steps

1. Heat the mustard oil in a large heavy pot over medium heat until it shimmers.
2. Add the fenugreek and cumin seeds and let them sizzle for 20 seconds.
3. Stir in the asafoetida, sliced onion, ginger, garlic and green chilli, and fry for 4 minutes until softened.
4. Pour in the yoghurt mixture and stir constantly until it comes to a boil, about 8 minutes.
5. Lower the heat and simmer the kadhi uncovered for 30 minutes, stirring every few minutes, until it thickens and deepens in colour.
6. Season the kadhi with the salt and leave it on the lowest heat.
7. Heat the frying oil in a kadai to 170C.
8. Drop in tablespoons of the pakora batter and fry for 4 minutes, turning them, until crisp and golden.
9. Lift the pakoras onto kitchen paper and fry the rest of the batter in the same way.
10. Slide the pakoras into the simmering kadhi and cook for 5 minutes so they drink up the sauce.
11. Heat the ghee in a small pan and fry the dried red chillies for 20 seconds.
12. Take the pan off the heat, stir in the Kashmiri chilli powder and pour the tempering over the kadhi.
13. Scatter with coriander and serve with steamed rice.