Curd mix - 375g yoghurt

approx. 300ml water

half tsp each of chilli powder, garam masala, turmeric, asafetida

40g sifted gram flour

pakoras - 2 finely sliced onions

200g gram flour

1 finely chopped green chilli

half tsp each turmeric, garam masala, caraway seeds,

approx. 100ml water

Punjabi kadhi - 1 finely chopped onion

25mm piece ginger, grated

clove chopped garlic

10 fenugreek seeds

2 chopped green chillies

tsp cumin seeds

10 curry leaves


1. Curd mix – whisk it all together until smooth

2. Pakoras – mix everything together, season well, then add enough water to make a thick batter.

3. Deep fry small spoonfuls for 5 minutes, drain

4. Kadhi – fry the seeds for 2 minutes, add the garlic, onion and ginger, cook on low heat for 8 minutes

5. Add the rest, cook 3 minutes

6. Now add the curd mix. Stir well and bring gently to the boil

7. Turn it right down and simmer for 12-15mins

8. Add the pakoras (traditionally you now cover the pan with the heat off and allow the mix to seep into the pakoras for 8 minutes)

9. Alternatively, leave the pakora crispy

10. Serve sprinkled with mint and serve with chapatis