Classic Punjabi Kadhi Pakora

1.Prepare the pakora batter by mixing 1 cup gram flour, sliced onions, green chilies, carom seeds, turmeric, red chili powder, salt, and baking soda in a large bowl. Gradually add water, about 1/4 cup, until a thick, dropping consistency is reached; do not over-water or the pakoras will be flat.

2.Heat 2 inches of oil in a heavy-bottomed pan or kadai to 350°F (175°C). Carefully drop tablespoon-sized portions of batter into the hot oil and fry for 4-5 minutes, turning occasionally, until the fritters are deep golden brown and crispy. Drain on paper towels and set aside.

3.In a separate large bowl, whisk the sour curd and 1/4 cup gram flour until completely smooth with no lumps. Add turmeric, red chili powder, and salt, then slowly whisk in 4 cups of water to create a thin, uniform liquid.

4.Pour the yogurt mixture into a large, deep pot over medium-high heat. Stir constantly until the mixture reaches a boil to prevent the yogurt from curdling. Once boiling, reduce the heat to low and simmer for 30-35 minutes, stirring occasionally, until the sauce thickens slightly and the raw taste of the gram flour has completely disappeared.

5.While the kadhi simmers, prepare the tempering. Heat 2 tablespoons of ghee in a small skillet over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds; once they begin to sizzle and pop (about 30 seconds), add the dried red chilies, curry leaves, and hing.

6.Stir the ginger-garlic paste into the tempering and sauté for 1 minute until fragrant and no longer raw. Remove the skillet from the heat and stir in the Kashmiri red chili powder—the residual heat will bloom the spice without burning it.

7.Add the fried pakoras to the simmering kadhi and cook for an additional 2-3 minutes so they absorb the flavors but remain intact. Pour the hot tempering (tadka) immediately over the kadhi.

8.Garnish with fresh chopped cilantro and serve hot with steamed basmati rice or jeera rice.