It is a traditional and comforting Panjabi dish made with gram flour, yoghurt and crispy onion pakoras simmered in a rich, tangy curry.
*****INGREDIENTS*****
For the Pakoras
- 1 cup gram flour (besan)
1 large onion, thinly sliced
1 green chilli, finely chopped
2 tbsp fresh coriander, chopped
½ tsp red chilli powder
½ tsp carom seeds (ajwain)
Salt to taste
Water as required
Oil for frying
For the Kadhi
2 cups yoghurt
4 tbsp gram flour (besan)
5 cups water
1 tsp turmeric powder
Salt to taste
For the Tempering
2 tbsp ghee
1 tsp cumin seeds
½ tsp mustard seeds
2 dried red chillies
1 pinch asafoetida (hing)
8–10 curry leaves
Garnish
Fresh coriander leaves
A pinch of red chilli powder
*****INSTRUCTIONS*****
- First, prepare the pakora batter by combining the gram flour, sliced onion, green chilli, coriander, red chilli powder, carom seeds and salt in a bowl.
- Add a little water and mix until a thick batter forms.
- Heat the oil in a deep pan.
- Drop small portions of the batter into the hot oil and fry until golden brown and crisp.
- Remove the pakoras and set aside.
- In a large saucepan, whisk together the yoghurt, gram flour, turmeric powder, salt and water until smooth and free from lumps.
- Place the saucepan over a medium heat and bring the mixture to a gentle boil, stirring continuously.
- Reduce the heat and simmer for 25–30 minutes, until the kadhi becomes rich and creamy.
- Add the fried pakoras and cook for a further 10 minutes, allowing them to absorb the flavours.
- For the tempering, heat the ghee in a small pan.
- Add the cumin seeds, mustard seeds, dried red chillies, asafoetida and curry leaves.
- Cook for a few seconds until fragrant.
- Pour the hot tempering over the kadhi.
- Garnish with fresh coriander and a light sprinkle of red chilli powder.
Serve hot with steamed rice or chapatis.
