Kadhi Recipe (Punjabi Kadhi Pakora)
Recipe: https://recipestripper.com/recipes/17c5d0c2-d33b-490f-9fed-be3f34bdef97
Original source: https://www.vegrecipesofindia.com/punjabi-kadhi-recipe-punjabi-kadhi-pakora/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2012/01/punjabi-kadhi-pakora-recipe-1.jpg

Kadhi is a popular North Indian dish of onion fritters dunked in a spiced yogurt sauce. Also known as Kadhi Pakora this dish is best relished with steamed rice.
Yield: 5
Prep time: PT40M
Cook time: PT30M
Total time: PT70M

Ingredients
- 1.5 cups sour curd ((full fat) or sour yogurt, 375 grams)
- 3 cups water (or add as required)
- ½ teaspoon red chilli powder (or cayenne pepper)
- ½ teaspoon turmeric powder ((ground turmeric))
- ½ teaspoon garam masala
- 1 generous pinch asafoetida ((hing))
- 1 to 1.5 teaspoon salt (or add as required)
- 8 tablespoon gram flour ((besan), 40 grams)
- 1 cup thinly sliced onions ((tightly packed) or 2 medium to large onions or 150 grams)
- 1 cup besan ((gram flour))
- ½ teaspoon red chilli powder
- ½ teaspoon garam masala
- ½ teaspoon carom seeds ((ajwain))
- ⅔ to ¾ teaspoon salt (or add as required)
- ¼ cup water (or add as required)
- mustard oil (or sunflower oil or any neutral oil - for shallow frying or deep frying)
- ⅓ cup chopped onions (or 1 small to medium onion)
- 1 tablespoon chopped ginger
- ¾ to 1 tablespoon chopped garlic
- 8 to 10 fenugreek seeds ((methi seeds))
- 2 green chillies (- chopped or 1 teaspoon serrano peppers)
- 2 dry red chillies (- broken and seeds removed)
- 1 teaspoon cumin seeds
- 1 generous pinch asafoetida ((hing))
- 8 to 10 curry leaves (or 1 sprig curry leaves)
- 2 tablespoons mustard oil (or sunflower oil or any neutral oil )

Instructions
1. [Making curd slurry] In a bowl take the sour curd and whisk it well till smooth
2. [Making curd slurry] Add gram flour, red chilli powder, turmeric powder, garam masala powder and salt to the whisked curd.
3. [Making curd slurry] Stir and mix everything again.
4. [Making curd slurry] Add 3 cups water and stir again.
5. [Making curd slurry] Stir very well to make a smooth mixture without lumps. If there are lumps, then break them with a wired whisk or a spatula or with your fingers. Set the curd slurry aside.
6. [Making curd slurry] You can use a blender to make this mixture, but make sure you don’t over do it. You will get butter instead of a smooth blended curd.
7. [Making pakora for kadhi] Take the gram flour in a bowl and add carom seeds, red chili powder, garam masala powder and salt.
8. [Making pakora for kadhi] Add 1 cup thinly sliced onions.
9. [Making pakora for kadhi] Mix everything well and set aside covered for 30 minutes.
10. [Making pakora for kadhi] This will allow the onions to release their water in the mixture. Depending on the water content in the onions, the mixture will become very moist or just about moist.
11. [Making pakora for kadhi] Then accordingly add water as required to make a thick batter. I added ¼ cup water.
12. [Making pakora for kadhi] Heat oil for deep frying in a pan or kadai. Let the oil become medium hot. Then with a spoon carefully drop the pakora batter in the oil.
13. [Making pakora for kadhi] When the pakora are partly cooked, then turn over and fry the other side.
14. [Making pakora for kadhi] Fry till the pakora are crisp and golden.
15. [Making pakora for kadhi] Remove the fried pakora and place them on a kitchen paper towel so that extra oil is absorbed. Fry the pakora in batches this way. When done set all of them aside.
16. [Making kadhi] In another pan or kadai, heat mustard oil. Make sure to use a large bottomed pot so that while boiling, the kadhi does not spill.
17. [Making kadhi] Add the cumin seeds, fenugreek seeds and asafoetida. Allow the cumin seeds to crackle and the fenugreek seeds to change their color. Fry on a low flame, so that these spices do not get burnt.
18. [Making kadhi] Add chopped onions. Stir and sauté for 3 minutes on a low to medium-low heat.
19. [Making kadhi] Then add chopped ginger, chopped garlic and chopped green chillies. Stir and sauté for a minute.
20. [Making kadhi] Now add curry leaves, dry red chilies (halved or broken and seeds removed). Stir and sauté for a minute on a low flame.
21. [Making kadhi] Then add the curd slurry.
22. [Making kadhi] Stir very well.
23. [Making kadhi] Increase the flame to medium and bring the kadhi to a boil. Keep on stirring often so that the bottom does not get browned. Time taken to cook kadhi will be around 14 to 16 minutes.
24. [Making kadhi] After the kadhi has come to a boil, then lower the heat and simmer for more 6 to 7 minutes. The kadhi will thicken.
25. [Making kadhi] If the kadhi becomes too thick, then add some hot water.
26. [Making kadhi pakora] Now add the onion pakora to the kadhi and stir gently.
27. [Making kadhi pakora] Cover with a lid and let the onion pakora be soaked in it for 8 to 10 minutes.
28. [Making kadhi pakora] Lastly sprinkle some garam masala powder.
29. [Making kadhi pakora] Serve kadhi pakora with steamed rice or cumin rice, topped with few teaspoonfuls of ghee. You could also have kadhi with roti or paratha.