Kadhi Pakora

 Dhaba-Style Kadhi Pakora

A creamy, tangy, and mildly spiced curry just like the ones served in roadside Punjabi dhabas.

For the Pakoras (Fritters)

• 1 cup besan (gram flour)

• 1 medium onion, finely chopped

• 2–3 green chilies, finely chopped

• 2 tbsp fresh coriander leaves, chopped

• ½ tsp red chili powder

• ½ tsp cumin seeds

• ½ tsp salt (or to taste)

• Water – just enough to make a thick batter

• Oil for deep frying

For the Kadhi (Curry)

• 1 cup plain yogurt (dahi) – slightly sour gives the best flavor

• 3 tbsp besan

• ½ tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp salt (adjust to taste)

• 4–5 cups water

• 1–2 tbsp oil or ghee

For the Tarka (Tempering)

• 2 tbsp oil or ghee

• 1 tsp cumin seeds

• ½ tsp mustard seeds (optional)

• 8–10 fresh curry leaves (or ½ tsp dried)

• 2–3 whole dried red chilies

• 4–5 cloves garlic, sliced

• Pinch of asafoetida (hing) – optional

 Method

1. Make the Pakoras

1. In a mixing bowl, combine besan, onion, green chilies, coriander, red chili powder, cumin seeds, and salt.

2. Gradually add water to form a thick batter that holds shape when dropped from a spoon.

3. Heat oil in a deep pan and carefully drop spoonfuls of batter.

4. Fry over medium heat until golden and crisp. Remove and drain on paper towels.

2. Prepare the Kadhi

1. In a large bowl, whisk yogurt, besan, turmeric, red chili powder, salt, and water until smooth and lump-free.

2. Heat oil or ghee in a large pot.

3. Pour in the yogurt mixture, stirring continuously until it comes to a gentle boil to prevent curdling.

4. Reduce heat and simmer for 30–40 minutes, stirring occasionally, until the kadhi thickens and develops deep flavor.

3. Add the Pakoras

• Add the fried pakoras to the kadhi about 5–10 minutes before serving so they soak up the flavor without turning mushy.

4. Prepare the Tarka

1. Heat oil or ghee in a small pan.

2. Add cumin seeds, mustard seeds, curry leaves, dried red chilies, garlic, and hing.

3. Fry until fragrant and golden.

4. Immediately pour this over the kadhi and cover to trap the aroma.

 Serve hot with steamed basmati rice or fresh chapati for that true Punjabi dhaba feel.