Kadhi Pakora

A Punjabi favourite with rice. The yoghurt should be slightly sour – leave it out for a few hours if it is very fresh.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 20 min
• Cook 45 min
• Vegetarian · gluten-free
• Famous in Punjab

Ingredients

• 300 g yoghurt
• 40 g gram flour (besan)
• 800 ml water
• ½ tsp turmeric
• 1 tsp salt
• For the pakoras: 1 onion, sliced, 70 g besan, ½ tsp ajwain, ½ tsp chilli powder, salt, water, oil for frying
• For tempering: 2 tbsp ghee, 1 tsp cumin, ½ tsp fenugreek seeds, 2 dried red chillies, 1 pinch hing, curry leaves, 1 tsp Kashmiri chilli powder

Method

1. Whisk yoghurt, besan, water, turmeric and salt until smooth.
2. Bring slowly to the boil, stirring all the time. Simmer on low heat for 30 minutes, stirring now and then.
3. For the pakoras, mix onion, besan, ajwain, chilli and salt with a little water to a thick batter. Fry spoonfuls in hot oil until golden.
4. Add the pakoras to the kadhi 5 minutes before serving.
5. Heat ghee, fry cumin, fenugreek, red chillies, hing and curry leaves, add Kashmiri chilli and pour over the kadhi.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.