Ranveer Brar's Kadhi Pakora Recipe

Chef Ranveer Brar serves up his mother Surinder Kaur's Punjabi Kadhi bobbing with freshly-fried pakoras.

Ingredients

• 2 tbsp roasted besan or chickpea or Bengal gram flour
• 2 cups yoghurt
• 2½ cups water

Ingredients, continued

• 1 tsp ginger-green chilly paste
• 2 tbsp chopped green dhania or fresh coriander or cilantro, for garnish
• Salt to taste, about 1 tsp
• Oil for deep frying pakoras

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For the tempering

• ½ tsp jeera or cumin seeds
• ½ tsp coriander seeds
• Pinch hing or asafoetida
• 1 dried red chilly, cut in pieces
• 2 tsp ghee

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For the pakoras:

• 2 onions, sliced
• 1 green chilly, chopped
• 1 tsp jeera or cumin powder
• 1 tsp red chilly powder

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For the pakoras, continued:

• ¼ cup yoghurt
• 2 cups besan or chickpea or Bengal gram flour
• 2 tbsp chopped green dhania or fresh coriander leaves or cilantro
• Pinch salt

Method
For the kadhi:

• In a large saucepan, mix the besan, yoghurt, water, ginger-chilly paste, salt and whisk well.
  Cook for 15 minutes over medium heat, take off heat and keep aside.

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• In a small frying pan, heat the ghee and add the cumin, coriander seeds.
  When the seeds crackle, add the asafoetida, red chilly and stir for 15 seconds more.
  Add the tempering to kadhi and keep the kadhi aside warming on low heat.

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For the pakoras:

• Mix all the pakora ingredients in a bowl to make a thick batter and rest for 20 minutes.
• Heat the oil over medium heat and drop small balls of the batter into it with a tsp.
  Fry for a few minutes and drain from the oil onto a paper towel-lined plate.

Method, continued

• Add the pakoras to the kadhi.
  Garnish with fresh coriander leaves.
  Serve hot with rotis or over steamed rice.