Kadhi is a yogurt and besan flour (chickpea flour) gravy often served with pakoras (Indian fried snacks or fritters). I have had Gujarati style kadhi before, but wanted to try Punjabi style. I used this recipe on Veg Recipes of India and this recipe on Sanjeev Kapoor as a guide. My husband loved the end result!

Thick, tangy, flavorful gravy with fried onion pakoras, mmm…you can eat it with white rice or just have it by itself (that’s what I did!). Besan flour, also called gram flour, can be found in an Indian market (or on Amazon). I like it because it is more nutritious than wheat flour.

For the Onion Pakoras (Fried Onion Dumplings)
1 cup besan flour (chickpea flour)
1/2 teaspoon ajwain seeds
1/2 teaspoon chili powder
Pinch hing
1 onion sliced
Salt
~1/4 cup + 2 tablespoons water (you don’t want the batter too wet, so start with 1/4 cup)
Oil for deep frying (I used coconut oil)

For the Kadhi (Yogurt Gravy)
2 cups yogurt (medium thickness)
1 1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1 teaspoon sugar (optional)
1/4 cup + 2 tablespoons besan flour (chickpea flour)
3 1/2 cups water
Salt
1 tablespoon olive oil
1 teaspoon cumin seeds (jeera)
1/4 teaspoon fenugreek seeds
5 curry leaves
Pinch hing (asafoetida)
Cilantro to garnish

1. With your hand, mix onions with besan flour, ajwain, red chili  powder, garam masala, a little salt and the water. Set aside for about 20-30 minutes (while you make the kadhi).
2. Whisk the yogurt with the turmeric, chili powder, coriander powder, garam masala and sugar. Whisk in the besan flour until smooth. Whisk in the water until smooth. Salt to taste.
3. In a sauce pan heat the olive oil. Add the cumin seeds and fry for a couple of seconds. Add the fenugreek seeds and toast until the cumin is brown and fragrant. Add the curry leaves and hing and cook for another few seconds.
4. Slowly pour in the yogurt mixture stirring constantly. Bring to a boil, then reduce heat to simmer for about 10 minutes.
5. Heat frying oil in a small skillet. Shallow fry the pakoras, turning over once brown on the first side. Drain on paper towels.
6. Add to the kadhi, serve over basmati rice, and garnish with cilantro.