Punjabi Kadhi Pakora – Chickpea flour Fritters in a Spicy Yogurt Gravy (Glutenfree)

Note :- This recipe yields a soupy kadhi, if you like yours thick, just add extra 1-2 tbsp of besan.

Ingredients(Serves 2-3)

For the Pakoras 

• 3/4 cup besan (chickpea flour)
• 1/4 tsp hing powder (asafoetida)
• 1/2 tsp turmeric powder
• Enough water to make the batter
• 1/4 tsp salt
• Mustard Oil for frying (or vegetable/canola oil)

For the Kadhi 

• 1.5 cup plain whole milk yogurt, slightly sour
• 7 tbsp besan (chickpea flour)
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder (adjust to tolerance)
• 1 tsp crushed kasuri methi, dried fenugreek leaves (give a great flavor but can be skipped if not available)
• 2.5 – 3 cups water
• 3 tbsp pure mustard oil (or ghee)
• 1 tsp cumin seeds
• Generous pinch of hing powder
• 1/2 tsp fenugreek seeds
• 1/2 tsp minced fresh ginger
• 1 tsp coriander seeds (coarsely crushed)
• 2 whole red chillies
• 3/4 tsp garam masala
• Salt to taste

Note :- It is very important that the yogurt is sour when you make kadhi, else t will not taste good. You can leave the yogurt overnight at room temperature or inside the oven to let it sour. Garnish

• 2 tbsp ghee
• 1/2 tsp cumin seeds
• 2-3 thai green chillies , slit open, seeded if you want (optional, adjust to tolerance)

Method

Making the Pakoras

In a medium bowl, mix up besan, hing and turmeric powder.Slowly start adding water and with the help of a handheld beater or whisk, whip up to make a thick batter. Once properly whipped the batter will be fluffy and pale yellow. Add more or less water as needed to make a batter similar to how thick you would make for dipping hot dogs when making corn dogs.

Meanwhile, heat sufficient oil in a wok or deep fryer.When you see ripples on the oil surface,mix the salt with the batter and drop small portions (about 1/2 tbsp or so) of it into the fryer, either with a spoon or help of your fingers.Deep fry in small batches on medium heat till pakoras are golden brown. Drain on a paper towel and set aside.

Note :- You can make pakoras as big or small as you like. Just note that these expand a little once added to the warm broth. Chopped onions, par boiled potatoes or any kind of herbs can be added to the batter for extra flavor.

Making the Kadhi

In a bowl, combine besan, yogurt,turmeric & red chilli  powder, kasuri methi (if using) salt to taste and water to make a lump free smooth mix. Let stand.

In a heavy bottomed pot, heat mustard oil to smoking point.Remove from heat and let cool for around 1-2 minutes else spices will burn. Add cumin, fenugreek and coriander seeds along with hing & whole red chillies. Return to stove top. When spices begin to splutter and you smell the aroma, add minced ginger. Let cook for 10-15 seconds.

Next,remove the pot from stove again and slowly add the besan-yogurt mixture and mix thoroughly. Return to medium heat and let the kadhi come to a boil. Dont be tempted to rush this else kadhi will curdle. Once you see the kadhi starting to bubble, turn the heat to low, add the garam masala and let the kadhi simmer for 10-15 minutes till it thickens and is rich yellow in color.Let sit till ready to serve.

When ready to serve, warm up the kadhi on medium till you see bubbles on the sides of the pot. Add the pakoras and let simmer (not boil) for about 5-8 minutes.

For Garnish

In a small saucepan, warm up the ghee and add cumin seeds to it, when they splutter, take away from the heat and add sliced green chillies.

Top up the kadhi- pakora with this cumin ghee just before serving along side rotis (flatbread) or steamed basmati rice.