Entree: India – Punjab – कढ़ी पकोड़ा ➤ Kadhī Pakorā (Yogurt and chickpea-flour curry studded with fried gram-flour dumplings)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 3 cups (720 ml) plain whole-milk yogurt
- 3 tbsp (24 g) gram flour (besan) for the kadhi
- 2 cups (480 ml) water, divided
- 1 tsp (3 g) turmeric powder
- 1 tsp (5 g) kosher salt, or to taste
- 1 cup (120 g) gram flour (besan) for pakoras
- 1 small onion, thinly sliced, approx. 4 oz (115 g)
- 1 small green chili, finely chopped (optional)
- 1/4 tsp (1 g) baking soda (optional, for lighter pakoras)
- 2–3 tbsp (30–45 ml) water (to make pakora batter)
- Vegetable oil for deep frying (as needed)
- 2 tbsp (30 ml) ghee or oil (for tempering)
- 1 tsp (2 g) cumin seeds
- 1/4 tsp (1 g) asafoetida (hing)
- 2 dried red chilies
- 1/2 tsp (1 g) red chili powder (adjust to taste)
- 1 tsp (2 g) coriander powder
- 1 tsp (3 g) sugar (balances acidity)
- Fresh cilantro, chopped, for garnish, approx. 2 tbsp (8 g)

Instructions

1. Whisk yogurt with 3 tbsp (24 g) besan, turmeric, salt and 1½ cups (360 ml) water until smooth and lump-free; set aside. Make pakora batter by combining 1 cup (120 g) besan, sliced onion, green chili, baking soda (if using), red chili powder, coriander powder and enough water (2–3 tbsp / 30–45 ml) to make a thick dropping batter; deep-fry spoonfuls in hot oil until crisp and golden, drain on paper towel.
2. In a saucepan heat ghee or oil, add cumin seeds, dried chilies and asafoetida briefly, pour in the yogurt-besan mixture, add remaining ½ cup (120 ml) water, bring to a simmer while stirring, simmer gently 10–15 minutes until slightly thickened and tangy; add sugar, adjust salt, drop in pakoras to soak for 2–3 minutes, garnish with cilantro and serve hot with steamed rice or roti.