- ¼ cup + 1 tsp, besan flour
- a pinch Baking soda
- 1/4 tsp red chili
- ¼ cup Onion finely chopped
- 1 small Green chili finely chopped
- ¼ inch Ginger grated or paste
- 1 tbsp cilantro, chopped
- Salt to taste
- 2 tablespoons Water
- Oil for deep frying pakora
For Punjabi kadhi:
- ¾ cup Plain yogurt (dahi or curd), Sour
- 1 tablespoon Besan (gram flour)
- Salt to taste
- ¼ teaspoon Turmeric powder
- 1 ½ cups Water
- 1 tablespoon Oil mustard oil
- ¼ teaspoon Cumin seeds
- ⅛ teaspoon Coriander seeds (sabut dhaniya)
- ⅛ teaspoon Fenugreek seeds (methi dana)
- 1 Dried red chilies
- a pinch Hing (Asafoetida)
Let the yogurt sit for 1 hour to sour.
Grab a bowl and toss in your chopped onion, green chili, cilantro, and ginger paste
Coat and mix with the besan, salt, and chili powder.
Add the 2 tbsp of water to make a nice thick blobby batter
Heat your oil up to 350 degrees farenheit
Using a spoon, drop tablespoons of the batter into the hot dough. Careful to not drop them from high height, use a spoon if you need to.
Note: Make the balls small, if you make them large, they will be brown (possibly burnt) on the outside and raw and doughy on the inside
Mix together the yogurt, besan, salt, and turmeric until smooth. Watch for lumps of besan.
Add 1 cup of the water and whisk until well incorporated. Add the rest of the water and do the same.
In a deep skillet, heat up oil and add cumin and coriander seeds. Let them crackle. Add red chili. Add the yogurt mixture and let it simmer on low heat. It will thicken immediately
After 2 minutes, add pakoras and let simmer in sauce for 5-7 minutes.
Serve and enjoy!
This recipe was inspired by Spice up the Curry. You can find the original recipe here.