Punjabi Kadhi Pakora with Jeera Rice

Instructions

1. 1

   Prepare the Pakora Batter (15 minutes)

   • In a mixing bowl, combine 1 cup besan, finely chopped onion, green chili, ginger paste, ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.75 tsp salt, and baking soda.
   • Gradually add about 1/2 cup of water while whisking vigorously to form a thick, smooth, and lump-free batter. The consistency should be like thick pancake batter. Whisk for 2-3 minutes to incorporate air, which makes the pakoras light.
   • Cover and let the batter rest for 10-15 minutes.
2. 2

   Fry the Pakoras (10 minutes)

   • Heat 2 cups of oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
   • Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.
   • Fry the pakoras, turning occasionally, for 4-5 minutes per batch, until they are golden brown and crisp.
   • Use a slotted spoon to remove the pakoras and drain them on a plate lined with paper towels. Set aside.
3. 3

   Prepare and Cook the Kadhi (25 minutes)

   • In a large, heavy-bottomed pot, whisk 2 cups of sour yogurt until completely smooth.
   • Add 1/2 cup besan, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp salt. Whisk again until no lumps remain.
   • Slowly pour in 4 cups of water, whisking continuously to create a smooth, thin mixture.
   • Place the pot on medium heat and bring it to a boil, stirring constantly to prevent the mixture from splitting or sticking to the bottom. This will take about 5-7 minutes.
   • Once it reaches a rolling boil, reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally. The kadhi will thicken, change to a deeper yellow color, and the raw taste of besan will disappear.
4. 4

   Combine Kadhi and Pakoras (5 minutes)

   • Gently add the fried pakoras to the simmering kadhi.
   • Allow them to cook in the kadhi for another 5 minutes on low heat. This helps the pakoras absorb the flavors and become soft.
   • Turn off the heat. The kadhi is now ready for tempering.
5. 5

   Prepare the Tempering (Tadka) (3 minutes)

   • Heat 2 tbsp of ghee in a small pan (tadka pan) over medium heat.
   • Once the ghee is hot, add the mustard seeds and let them splutter.
   • Add cumin seeds, fenugreek seeds, and asafoetida. Sauté for 30 seconds until fragrant.
   • Add the broken dried red chilies, curry leaves, and julienned ginger. Cook for another 30 seconds, being careful not to burn the spices.
   • Turn off the heat and immediately stir in the garam masala.
6. 6

   Finish and Serve

   • Pour the hot tempering over the kadhi pakora. You will hear a satisfying sizzle.
   • Garnish with fresh chopped coriander leaves.
   • Let the kadhi rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with steamed basmati rice or roti.