Kadhi Pakora

Name: Kadhi Pakora
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: 500ml full fat yoghurt; 4 tbsp chickpea flour; 1 tsp turmeric; 700ml water; 1 white onion, diced; 2cm fresh ginger, minced; 200g chickpea flour for pakoras; 1 large onion, finely diced for pakoras; 2 green chillis, minced for pakoras; 3 tbsp ghee; 1 tsp cumin seeds; 1 tsp mustard seeds; 15 curry leaves; oil for frying pakoras

Punjabi yoghurt curry with fried chickpea flour fritters — tangy, comforting and served over rice.

Total time

65 min

Prep

25 min

Cook

40 min

Difficulty

medium

Cuisine

Indian

vegetariangluten-free

Ingredients

500mlfull fat yoghurt

4 tbspchickpea flour

1 tspturmeric

700mlwater

1white onion, diced

2cmfresh ginger, minced

200gchickpea flour for pakoras

1large onion, finely diced for pakoras

2green chillis, minced for pakoras

3 tbspghee

1 tspcumin seeds

1 tspmustard seeds

15curry leaves

oil for frying pakoras

Instructions

Whisk yoghurt with 4 tbsp chickpea flour, turmeric and water until smooth.

Bring to boil stirring constantly then simmer 20 minutes until thick.

For pakoras: mix chickpea flour with onion, chilli and water into thick batter.

Fry spoonfuls in hot oil until golden.

Make tempering: heat ghee, add cumin seeds, mustard seeds and curry leaves.

Add onion to tempering, cook until golden.

Pour tempering into kadhi, add fried pakoras.

Simmer 5 minutes and serve over steamed rice.