Punjabi Kadhi Pakora

Ingredients

• 200 g gram flour
• 400 g natural yoghurt
• 1 onion, finely chopped
• 3 garlic cloves
• 10 g fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• 0.5 tsp fenugreek seeds
• 2 fresh green chillies
• 300 ml vegetable oil for frying
• 10 g fresh coriander, chopped

Method

1. 1

   Whisk 60g of the gram flour with a pinch of the ground turmeric, one chopped green chilli and a little water to make a thick batter, then drop teaspoonfuls into hot oil at 180C and fry for 3-4 minutes until golden and firm. Drain and set the pakora aside.

2. 2

   Whisk the remaining gram flour with the natural yoghurt and 700ml water until completely smooth, with no lumps.

3. 3

   Heat 2 tbsp of the frying oil in a large pan and fry the cumin seeds and fenugreek seeds for 30 seconds, then add the chopped onion and cook for 6 minutes until soft.

4. 4

   Add the garlic, ginger and remaining green chilli and cook for 1 minute, then pour in the yoghurt and gram flour mixture, stirring constantly.

5. 5

   Bring to a gentle simmer, stirring often so it does not catch, and cook for 20 minutes until thickened to a pourable curry.

6. 6

   Drop in the fried pakora and simmer for a further 5 minutes so they soften slightly, then scatter with the chopped coriander and serve with rice.