Punjabi Kadhi Pakora- A Tasty & Flavourful Dish

In a deep, heavy-bottomed pot, whisk together sour yogurt, gram flour, and water until smooth and lump-free.

Add salt, turmeric, red chilli powder, coriander powder, fenugreek seeds, ginger, and green chillies. Mix well.

Place the pot on high heat and stir continuously until the mixture comes to a boil.

Reduce the heat to medium and let it simmer for 30-40 minutes, stirring occasionally. The kadhi should have a balanced consistency—not too thick or too watery.

Add Kasuri methi, stir for a few minutes, and turn off the heat.

In a mixing bowl, combine chopped onions, potatoes, gram flour, carom seeds, and salt. Add a little water, if needed to form a thick batter.

Heat oil in a deep pan over medium heat. To check if the oil is hot enough, drop a small portion of batter into it—if it rises immediately, the oil is ready.

Take small portions of the batter, and carefully drop them into the hot oil.

Fry for a minute, then turn them over. Continue frying until golden brown and crisp.

Remove from the oil and add the pakoras to the kadhi.

Heat oil in a small pan. Add asafoetida and mustard seeds, letting them splutter.

Add dry red chillies and sauté for a few seconds. Turn off the heat and mix in Kashmiri red chilli powder.

Pour this tempering over the kadhi and let it simmer for 4-5 minutes to absorb the flavours.

Add garam masala and fresh coriander. Adjust seasoning if needed and cook for another 2-3 minutes on medium heat.

Serve hot with steamed rice, tandoori roti, or paratha for a wholesome Punjabi meal.