Punjabi Kadhi Pakora (Stovetop or Instant Pot)

teaforturmeric.com

Madhvi

1 cup ( ~250 g) plain, whole-milk yogurt

½ cup ( 55 g) gram flour (besan)

4 ½ cups ( 3 ¼ cups for Instant Pot) water, this may vary depending on how much it thickens while cooking

¾ tsp coriander powder

½ tsp red chili powder

½ tsp cumin powder

½ tsp turmeric powder

½ tsp garam masala

¼ tsp black pepper powder

2 tsp fine sea salt or table salt, will need more if using kosher salt

¼ cup neutral oil such as grapeseed or avocado

½ medium ( ~90 g) onion, finely chopped

4 garlic cloves, crushed or finely chopped

¾ inch piece ginger, crushed or finely chopped

subheading: Pakora:

½ small ( ~80 g) yellow onion, quartered and thinly sliced

½ small ( ~90 g) russet potato, peeled, quartered, and thinly sliced

1 medium Serrano pepper, slit, seeds removed (if desired for less heat) and finely chopped

1 tbsp dried fenugreek leaves

½ tsp fine sea salt

½ tsp red chili powder

⅛ tsp baking soda

½ tsp lemon juice

½ cup + 2 tbsp ( 65 g) gram flour (besan)

¼ to ⅓ cup water

neutral oil, as needed, for frying the pakoras

subheading: After Cooking + Tarka:

½ tsp lemon juice, or white vinegar

2 tbsp ghee or oil

8 whole red chili peppers, (I've used button chili peppers)

1 tsp cumin seeds

1 tbsp cilantro leaves, chopped

subheading: EQUIPMENT:

Instant Pot or Nonstick Dutch oven

Small Saucepan for Tarka

Directions at teaforturmeric.com

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