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Kadhi Pakora
A Punjabi yoghurt curry studded with fried chickpea flour fritters, tangy, comforting and served over rice.
Ingredients
Instructions
Whisk yoghurt with 4 tbsp chickpea flour, turmeric and water until smooth.
Bring to boil stirring constantly then simmer 20 minutes until thick.
For pakoras: mix chickpea flour with onion, chilli and water into thick batter.
Fry spoonfuls in hot oil until golden.
Make tempering: heat ghee, add cumin seeds, mustard seeds and curry leaves.
Add onion to tempering, cook until golden.
Pour tempering into kadhi, add fried pakoras.
Simmer 5 minutes and serve over steamed rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
