Punjabi Kadhi with Onion Pakora

What you need

• 375 g (1 1/2 cups) sour plain yogurt, full fat
• 140 g (1 1/2 cups) gram flour, 100 g for the pakora, 40 g for the kadhi
• 700 ml (3 cups) water, for the kadhi, plus extra
• 1/2 tsp ground turmeric
• 1 tsp red chili powder, half for the kadhi, half for the pakora
• 1 1/2 tsp garam masala, 1/2 tsp each for the kadhi, the pakora and to finish
• 2 pinch asafoetida
• 1 3/4 tsp salt, 1 tsp for the kadhi, 3/4 tsp for the pakora
• 2 onions, medium, thinly sliced
• 1/2 tsp carom seeds
• 500 ml (2 cups) vegetable oil, for deep frying
• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 1 tbsp fresh ginger, chopped
• 3 cloves garlic, chopped
• 2 green chilies, chopped
• 2 dried red chilies, broken, seeds removed
• 10 leaves curry leaves
• steamed rice, to serve

Method

Restated from the original video

1. 1

   Whisk the yogurt until smooth in a large bowl. Whisk in 40 g (1/2 cup) of the gram flour, the turmeric, 1/2 tsp of the chili powder, 1/2 tsp of the garam masala and 1 tsp salt.

2. 2

   Whisk in 700 ml (3 cups) water until no lumps remain. Set aside.

3. 3

   In another bowl, mix the remaining 100 g gram flour with the carom seeds, 1/2 tsp chili powder, 1/2 tsp garam masala and 3/4 tsp salt. Add the onions, toss and leave for 30 min, until they release their liquid.

4. 4

   Stir in up to 60 ml (1/4 cup) water, a spoonful at a time, to make a thick batter.

5. 5

   Heat the vegetable oil in a deep pan to 175 °C (350 °F). Drop in small spoonfuls of batter in batches and fry, turning once, until crisp and golden, 5-6 min. Drain on paper towels.

6. 6

   Heat the mustard oil in a large, deep pot over low-medium heat. Add the cumin seeds, mustard seeds, fenugreek seeds and asafoetida and cook until the cumin crackles, about 30 seconds.

7. 7

   Add the ginger, garlic, green chilies, dried red chilies and curry leaves. Stir for 1 min.

8. 8

   Pour in the yogurt mixture, stirring. Bring to a boil over medium heat, stirring often so the bottom does not brown, about 15 min.

9. 9

   Lower the heat and simmer, stirring now and then, until the kadhi thickens and the raw gram flour taste is gone, 6-7 min. Add hot water if it becomes too thick.

10. 10

    Add the pakora, stir gently, cover and leave off the heat for 8-10 min.

11. 11

    Sprinkle with the remaining 1/2 tsp garam masala and serve over steamed rice.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.