Punjabi Kadhi Pakora

Prepare the pakora batter: mix 60 g besan with sliced onions, chopped green chillies, ginger, a pinch of turmeric, red chilli powder, and salt. Add water gradually to make a thick batter that coats the onions.

Heat oil in a kadai to 170°C. Drop spoonfuls of the onion batter into the oil and fry in batches for 3–4 minutes until golden and crisp. Drain on paper towels and set aside.

Whisk together sour yogurt, remaining besan (60 g), turmeric powder, red chilli powder, coriander powder, and salt in a large bowl. Add 600 ml water and whisk until completely smooth with no lumps.

Pour the yogurt-besan mixture into a heavy-bottomed pot. Cook on medium heat, stirring continuously in one direction to prevent curdling.

Bring to a boil, then reduce heat to low and simmer for 20–25 minutes, stirring frequently, until the kadhi thickens and the raw besan taste is gone. The kadhi should coat the back of a spoon.

Prepare the tempering: heat ghee in a small pan. Add fenugreek seeds and let them turn slightly dark. Add mustard seeds, cumin seeds, dried red chillies, and curry leaves. Let them splutter.

Add the tempering to the simmering kadhi and stir well.

Add the fried pakoras to the kadhi 5 minutes before serving so they absorb the flavour without becoming too soft.

Serve hot with steamed basmati rice or jeera rice.