Punjabi Kadi Pakora
Tangy yogurt-based curry thickened with gram flour and loaded with crispy onion fritters, tempered with cumin and dry chilies.
Step-by-Step Instructions
For pakora: whisk gram flour, sliced onion, turmeric, chili, and water into a thick batter; deep-fry small balls until golden.
Whisk yogurt, gram flour, turmeric, and water into a smooth liquid; simmer in a large pot for 20 minutes until thickened.
Heat vegetable oil, temper cumin seeds and dry red chilies, add ginger paste, and pour into the simmering kadhi.
Drop the prepared pakoras into the kadhi and simmer for 5 minutes before serving with steamed rice.
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