Name: punjabi kadhi pakora recipe by shivi lakhanpal at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: For Kadhi :; 1/2 cup gram flour; 1 cup sour curd; 3-4 cups water; 4-5 cloves of garlic; 1 finely chopped onion; 1/2 tsp fenugreek seeds; 1 tsp mustard seeds; 1/4 tsp cumin seeds; 1/2 tsp red chilli powder; 1-2 Dry red chillies; 1/4 tsp turmeric powder; A pinch of Asafoetida; Salt to taste; 1/2 tsp kitchen king masala; 2 tbsp Mustard Oil; For Pakoras; 1-2 thinly sliced onion; 1 cup Gram Flour; 1/2 tsp red chilli powder; Salt to taste; Mustard oil for frying

Ingredients Serving: 4

For Kadhi :
1/2 cup gram flour
1 cup sour curd
3-4 cups water
4-5 cloves of garlic
1 finely chopped onion
1/2 tsp fenugreek seeds
1 tsp mustard seeds
1/4 tsp cumin seeds
1/2 tsp red chilli powder
1-2 Dry red chillies
1/4 tsp turmeric powder
A pinch of Asafoetida
Salt to taste
1/2 tsp kitchen king masala
2 tbsp Mustard Oil
For Pakoras
1-2 thinly sliced onion
1 cup Gram Flour
1/2 tsp red chilli powder
Salt to taste
Mustard oil for frying

Instructions

preparing the curd mixture
In a bowl take sour curd, whisk it well till it become smooth.
Add gram flour/ besan, red chilli powder, turmeric powder and salt to the whisked curd.
Add water and stir again. stir very well to make a smooth mixture without lumps.
Keep the curd mixture aside. you can use a blender to make this mixture, but make sure you don’t over do it. you will get butter instead of a smooth blended curd..
For tempering:
Heat mustard oil in a kadai and add dry red chilli and allow them to change their colour.
Add cumin seeds and allow them to crackle.
Add methi seeds/fenugreek seeds and a generous pinch of asafoetida/hing. allow the methi seeds to change their color. fry on a low flame, so that these spices do not get burnt.
Add garlic and saute it.
Add chopped onions & saute for 3 minutes on a low flame.
Now add all the dry masalas and saute for a 10-15 minutes on a low flame or till it leaves oil.
Now add curd mixture. Stir very well.
Add boiled water if the mixture is thick. keep on stirring often so that the bottom does not get browned.
increase the flame to medium and bring the kadhi to a boil.
lower the flame and then simmer the kadhi for 30-35 mins..
The kadhi will thicken and changes its color if the kadhi becomes too thick, then add some hot water.
Now add the onion pakoras in the kadhi & stir gently.
preparing the onion pakoras:
Take besan in a bowl and add red chili powder, and salt to taste.
Add thinly sliced onions.
Mix everything well and keep aside covered for 5-10 minutes.
This will allow the onions to release their water in the mixture, depending on the water content in the onions, the mixture will become very moist or just about moist. then accordingly add water as required to make a thick batter. i added ¼ cup water.
Heat oil for deep frying in a pan or kadai. with a spoon or with your hands drop the pakora batter in the oil.
Fry till the pakoras are crisp and golden.
Remove the fried pakoras and place them on a kitchen paper towel so that extra oil is absorbed.
Tada ready.

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