a.

Punjabi Kadhi Pakora

Onion pakoras (fritters) cooked in a tangy and creamy yogurt curry.
CourseDinner
CuisinePakistani/Indian
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings4 -5
AuthorWajeeha

Ingredients
b. For THE KADHI YOGURT BASE:
 1 1/2 cups sour yogurt full fat
 3 cups water or as needed
 1/2 teaspoon red chilli powder
 1/2 teaspoon turmeric powder
 1/4 teaspoon garam masala powder
 1 1/2 teaspoon salt or to taste
 8 tablespoons gram flour
c. FOR THE ONION PAKORAS FRITTERS:
 2 medium onions thinly sliced
 1 cup gram flour besan
 1/2 teaspoon red chilli powder
 1/2 teaspoon turmeric powder
 1/2 teaspoon garam masala powder
 1/2 teaspoon salt or to taste
 1/4 cup water
 2 tablespoon oil for frying the onion pakoras fritters
d. FOR THE TARKA BASE:
 1 small onion thinly sliced
 1 tablespoon ginger paste
 1 tablespoon garlic paste
 8-10 fenugreek seeds
 2 green chilies chopped
 2 dry red chilies
 1 teaspoon cumin seeds
 7-8 curry leaves
 2 tablespoon oil

e. FOR THE KADHI YOGURT BASE:

1. Place all of the karhi yogurt base ingredients into a blender and blend until fully
incorporated and smooth. Set aside while preparing the other components of the dish.
f. FOR THE ONION PAKORAY (FRITTERS):
2. In a medium sized bowl, mix together all of the ingredients for the onion pakoras
(fritters). The onion gram flour batter should thick. It should have a paste like consistency.
3. Heat oil in non-stick fry pan.
4. Using a tablespoon drop the batter into the oil and fry until golden brown.
5. When all the pakoras are fried, set them aside on a paper towel to absorb the excess
oil.
g. FOR THE TARKA BASE:
6. In a large pot, heat the oil and and add the cumin seeds and fenugreek seeds and fry
on low heat until the spices release their flavors.
7. Add the chopped onion and fry on low heat until pale and translucent.
8. Then add the ginger garlic paste and green chilies. Saute for a minute or two.
9. Now add the curry leaves and the dry red chilies and fry for another minute.
10. Add the karhi yogurt base now (which we blended in the blender earlier). Stir very
well.
11. Increase the heat and let the karhi yogurt base come to a boil.
12. Lower the flame once it comes to a boil and simmer for about 30 minutes. Keep
stirring every few minutes. Add water as needed if the karhi becomes too thick.
13. Add the onion pakoras (fritters) and cook on low flame for another 15 minutes.
14. Finally add the garam masala powder on top of the karhi.
15. Serve the karhi pakora with white rice or fresh chappatis.