Punjabi Kadhi Pakora



1 medium onion, thinly sliced
2 tbsp finely chopped fresh coriander
½ tsp Supreme Turmeric Powder
1 tsp Supreme Ajwain (carom seeds)
1 tsp baking powder
1 green chilli, finely chopped
Salt to taste
½ cup Supreme Besan (gram/ chickpea flour)
⅓ cup water
Oil to deep fry

1 cup full fat yogurt
¼ cup Supreme Besan (gram/ chickpea flour)
1 ½ cup water
½ tsp Supreme Turmeric Powder
Salt to taste

¼ cup oil
1 tsp Supreme Kasuri Methi (dried fenugreek leaves)
1 tsp Supreme Mustard Seeds
¼ tsp Supreme Fenugreek Seeds
½ tsp Supreme Cumin Seeds
½ tsp Supreme Ginger Garlic Powder
3 Supreme Dried Red Chilli
Handful of Supreme Curry Leaves
Pinch of hing powder (asafoetida)

3 tbsp oil
½ tsp Supreme Chilli Flakes
1 tsp Supreme Chilli Powder
Chopped fresh coriander


Place a deep pot over medium heat with enough oil to deep fry pakoras. Mix together sliced onions, chopped coriander, turmeric powder, ajwain, baking powder, salt, green chillies and besan in a bowl. Slowly add water to make a thick batter. Once the oil is hot gently drop a tbsp of batter into the oil. Fry in batches to avoid overcrowding. Fry, turning them a few times until golden brown and crisp all over. Remove using a slotted spoon and transfer to a plate lined with kitchen paper. Repeat with remaining batter then set pakoras aside. For the kadhi, add yogurt, Besan, water, turmeric powder and salt to a blender and blend until smooth.

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