Photograph of the finished Punjabi kadhi pakora

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Punjabi kadhi pakora

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Unsweetened yogurt Unsweetened yogurt 1.1 lb
  • Photograph of Besan chickpea flour Besan chickpea flour 5.6 oz
  • Photograph of Onion Onion 2
  • Photograph of Turmeric powder Turmeric powder 0.1 oz
  • Photograph of Mustard seeds Mustard seeds 0.3 oz
  • Photograph of Cumin seeds Cumin seeds 0.3 oz
  • Photograph of Dried chillies Dried chillies 4
  • Photograph of Hing powder Hing powder 0.8 g
  • Photograph of Oil Oil ½ cup
  • Photograph of Curry leaves Curry leaves 16 leaves
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Mix 15g of besan flour with thinly sliced onion, salt, and a little water to form a thick paste, then fry into pakora balls for 5 minutes until golden brown.
  2. 2 Beat the yogurt with the remaining besan flour, turmeric powder, and 400 ml of water until smooth and lump-free.
  3. 3 Sauté cumin seeds, mustard seeds, dried chilies, curry leaves, and ing in oil for 30 seconds.
  4. 4 Pour in the yogurt mixture and stir continuously until it boils to prevent separation.
  5. 5 Reduce the heat to low and simmer for 30 minutes until the soup thickens and the raw flour taste disappears.
  6. 6 Add the pakora cubes, cook for another 8 minutes, then season with salt and turn off the heat.

With an appliance

  • Oven 1 hr 10 min

    Replace step 5: Pour the yogurt mixture into a covered saucepan, place on the middle rack of the oven at 145 degrees for 35 minutes; about 5 minutes longer than on the stovetop, but the low, even heat helps prevent the soup from separating and allows the batter to cook without constant stirring. Add the pakora balls in the last 8 minutes.

Start cooking