Kadhi Pakora: A Hug in a Bowl from Punjab 😊 🍳

Ingredients 🥄

For the Kadhi:
1 cup besan (gram flour)
4 cups sour yogurt (dahi)
6 cups water
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
1/4 teaspoon asafoetida (hing)
1 tablespoon mustard seeds
2-3 dried red chilies
1 sprig curry leaves
2 tablespoons oil or ghee
Salt to taste
Fresh cilantro for garnish
For the Pakoras:
1 cup besan (gram flour)
1/2 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/4 teaspoon ajwain (carom seeds)
1/4 teaspoon baking soda
Salt to taste
Water, as needed
Oil for frying

Instructions 📋

Let's start with the pakoras! In a bowl, mix together besan, turmeric powder, red chili powder, ajwain, baking soda, and salt. Gradually add water to form a smooth, thick batter. Heat oil in a deep frying pan or kadhai. Drop small spoonfuls of batter into the hot oil and fry until golden brown and crispy. Set aside on a paper towel to drain excess oil.
Now, for the star – the kadhi! In a large bowl, whisk together besan and yogurt until smooth. Add water gradually, ensuring there are no lumps. This is important for a creamy kadhi! In a large pot, heat oil or ghee over medium heat. Add mustard seeds and dried red chilies. Once the mustard seeds start to splutter, add asafoetida and curry leaves. Sauté for a few seconds. Add ginger-garlic paste and sauté until fragrant.
Pour the yogurt-besan mixture into the pot. Add turmeric powder, red chili powder, garam masala, and salt. Bring the mixture to a boil, stirring constantly to prevent the yogurt from curdling. Once it comes to a boil, reduce the heat to low and simmer for at least 30-40 minutes, stirring occasionally. The longer it simmers, the richer the flavor will be! 🍳
Gently add the prepared pakoras to the kadhi. Simmer for another 5-10 minutes to allow the pakoras to soak up the flavors. Garnish with fresh cilantro. Serve hot with rice or roti. Enjoy this little piece of Punjabi sunshine! 😊