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Punjabi Kadhi Pakora

Name: Punjabi Kadhi Pakora
Yield: 4
Ingredients: 2 cups (480 g) plain yogurt, at room temperature; 1/3 cup (40 g) gram (chickpea) flour; 4 cups (960 ml) water; 1/2 teaspoon ground turmeric; 1 teaspoon ground coriander; 1/2 teaspoon red chili powder; 1 teaspoon salt; 3/4 cup (90 g) gram (chickpea) flour, for the fritters; 1 small onion, thinly sliced; 1/2 teaspoon ground turmeric, for the fritters; 1/2 teaspoon salt, for the fritters; About 1/3 cup (80 ml) water, for the batter; About 1/2 cup (120 ml) neutral oil, for shallow frying; 1 tablespoon ghee or oil, for the tempering; 1 teaspoon cumin seeds; 1/2 teaspoon mustard seeds; 2 dried red chilies

A North Indian yogurt curry thickened with gram flour, simmered with crisp onion fritters and finished with a spiced tempering.

70 min · Serves 4

Traditional & World Cuisine

Punjabi Kadhi Pakora — original Yogurt Atelier illustration

MAKE SOMETHING DELICIOUS

Method

Whisk the yogurt, the 1/3 cup gram flour, water, turmeric, coriander, chili powder and salt in a large pot until completely smooth, with no lumps.
Set the pot over medium heat and stir constantly until it comes to a gentle boil. Reduce the heat to low and simmer, stirring now and then, for 25 to 30 minutes, until it has thickened and no longer smells of raw gram flour.
Meanwhile, mix the 3/4 cup gram flour, onion, turmeric and salt with just enough water to make a thick batter that drops from a spoon.
Heat the oil in a skillet over medium heat. Carefully drop in spoonfuls of batter and shallow-fry for 2 to 3 minutes per side, until golden and crisp. Drain on paper towels. Never leave hot oil unattended.
Add the fritters to the kadhi for the last 5 minutes of simmering so they soften slightly.
Heat the ghee in a small pan, add the cumin and mustard seeds and the dried chilies, and cook for about 30 seconds, until the seeds sizzle and pop. Pour the tempering over the kadhi.
Serve hot with rice or flatbread.

From the kitchen

Contains milk and chickpea flour (legume); the mustard seeds are an allergen for some people. Using room-temperature yogurt and whisking the gram flour in well helps prevent lumps. Spoonfuls of batter vary, so judge the fritters by color. Hot oil can burn: keep children away. Keep leftovers covered in the refrigerator and refrigerate them within 2 hours of serving.

Punjabi Kadhi Pakora

Method

From the kitchen

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