Kadhi Pakora

Kadhi Pakora is the Sunday comfort dish of the Punjabi household — a tangy, turmeric-yellow yogurt and gram flour curry that simmers low and long until thickened and silky, then receives fried pakora fritters and a sputtering tarka of ghee, cumin, and dried red chilli poured over at the table. The deep-fried pakoras soften in the kadhi as they sit, absorbing the sour sauce and becoming plump and yielding.

Serves: 4

Ingredients

For the kadhi

• 400ml (1⅔ cups) full-fat plain yogurt, soured (1–2 days old is ideal)
• 4 tbsp (40g) gram flour (besan)
• 800ml (3⅓ cups) water
• 1 tsp (3g) ground turmeric
• ½ tsp (1.5g) Kashmiri red chilli powder
• Salt to taste

For the pakoras

• 150g (5 oz) gram flour
• 1 medium onion, thinly sliced
• 1 green chilli, finely chopped
• 2 tbsp (6g) fresh coriander, chopped
• ½ tsp (1.5g) cumin seeds
• ½ tsp (1.5g) salt
• Pinch of bicarbonate of soda
• Water to make thick batter
• Oil for deep-frying

For the tarka

• 2 tbsp (30g) ghee
• 1 tsp (3g) cumin seeds
• ½ tsp (1.5g) mustard seeds
• 2 dried red chillies
• 8 curry leaves
• 3 garlic cloves, thinly sliced
• ½ tsp (1.5g) Kashmiri red chilli powder

Instructions

1. Whisk yogurt, gram flour, turmeric, and chilli powder together until smooth and lump-free. Gradually whisk in the water. Pour into a heavy-bottomed pot and bring to a gentle boil over medium heat, stirring constantly — do not walk away, as it will catch and split. Once boiling, reduce to the lowest heat and simmer uncovered 35–45 minutes, stirring every 5–8 minutes, until the kadhi thickens to the consistency of thin custard and loses its raw flour taste. Season with salt.
2. While the kadhi simmers, make the batter: combine gram flour, onion, chilli, coriander, cumin, salt, and bicarbonate. Add water gradually — the batter should be thick enough to hold the onion pieces together but not stiff.
3. Heat oil to 175°C (347°F) in a deep pan. Drop heaped tablespoons of batter into the oil; fry in batches 4–5 minutes, turning once, until golden and cooked through. Drain on paper towels.
4. Slide the pakoras into the simmering kadhi and cook together 5 minutes so they begin to absorb the sauce.
5. For the tarka: heat ghee in a small pan until very hot. Add cumin and mustard seeds; when they pop, add dried chillies, curry leaves, and garlic. Fry 30 seconds until garlic is just golden. Remove from heat, add chilli powder (it will sizzle), and immediately pour over the kadhi.
6. Serve at once in deep bowls over steamed basmati rice or with roti.

Cook's Notes: Old, well-soured yogurt is key to authentic tang; fresh yogurt makes a flat-tasting kadhi. Constant stirring during the initial boil prevents the yogurt from splitting. Kadhi deepens in flavour on day two — leftovers are prized.