The Softest Punjabi Kadhi Pakora

Step 1 (Pakora Batter): In a bowl, mix besan, sliced onions, salt, and red chili powder. Add water very sparingly. Whisk the batter vigorously for 5 minutes with your hand until it becomes light and airy.

Step 2 (Frying Pakoras): Heat oil. Drop small dollops of batter. Fry until golden brown. Drain and set aside. (Tip: Soaking them in warm water for 2 minutes and squeezing them before adding to kadhi makes them even softer).

Step 3 (Kadhi Mixture): In a large bowl, whisk curd and 1/2 cup besan together until absolutely smooth. Add turmeric and 5 cups of water. Mix well.

Step 4 (Initial Tempering): Heat 2 tbsp oil in a large pot. Add methi seeds, hing, and dry red chilies. Let them sizzle.

Step 5 (Cooking Kadhi): Pour the curd-besan mixture into the pot. Stir continuously on medium heat until it comes to a boil.

Step 6 (Slow Simmer): Reduce heat to low and let it simmer for 30-40 minutes. Stir occasionally. The kadhi should thicken and lose its raw besan taste.

Step 7 (Adding Pakoras): Add the fried pakoras to the kadhi 10 minutes before you plan to serve. They will soak up the gravy.

Step 8 (Final Tadka): Heat 1 tbsp ghee in a small pan. Add 1/2 tsp Kashmiri red chili powder. Pour this over the kadhi immediately.

Step 9 (Serving): Serve hot with Jeera Rice and a side of papad.