#pakora

For the pyaaz ke pakore (onion fritters):

1 cup besan (chickpea flour)

2 medium yellow onions, thinly sliced

1/2 tsp table salt

1/2 tsp mirchi (ground red chilis)

1/2 tsp ajwain (carom seeds)

A couple cups of a neutral oil, for frying

For the curd:

1 cup (220g) unflavored vegan yoghurt

1/2 cup (60g) besan

1/2 tsp amchur (dried mango powder; optional)

4 cups water

In Punjab, kadhi is often made with full-fat buttermilk, and sometimes with yoghurt. Vegan yoghurt (I used oat) will provide a similarly smooth, fatty, slightly sour base.

Adding less water to the curd mixture will allow it to cook down faster if you’re short on time; but a long, slow simmer is more typical with this dish.

For the kadhi:

2 Tbsp neutral oil

Pinch hing (asafoetida)

1 medium yellow onion, chopped

2-inch piece (20g) ginger, minced

4 cloves garlic, minced

2 green chilis, chopped

2 tsp cumin seeds (jeera)

1/4 tsp fenugreek seeds (methi)

1 tsp ground coriander

1/2 tsp mirchi (ground red chilis)

1/2 tsp ground turmeric

1/2 tsp garam masala

3/4 tsp table salt, or to taste

Mustard oil is typical, but any neutral oil (sunflower, canola, vegetable) will work.

For the tadka (optional):

1 Tbsp non-dairy margarine

1 tsp cumin seeds

1 dried red chili

1/2 tsp mirchi

Instructions:

1. Start the pakore. Cut onions in half through the root and lay cut-side down. Slice thinly vertically (perpendicular to the root) and then cut the root off. Whisk together other pakora ingredients (except for the oil) in a large bowl; add the onions and toss well to combine. Cover and set aside for 30 minutes to allow onions to release moisture.

2. Make the curd mixture. Whisk yoghurt and besan together in a large bowl. Add amchur (or substitute apple cider vinegar) if the yoghurt you are using is not particularly sour, to taste. Add water and whisk until a smooth mixture forms. Set aside.

3. Make the kadhi. Heat 2 Tbsp of a neutral oil in a large pot on medium-high. Fry fenugreek and cumin seeds for a few minutes until they are fragrant and popping into the air.

4. Add hing and cook for 30 seconds. Add onion, chili, and salt and saute for 3-4 minutes, until onion is translucent.

5. Add ginger and garlic and sauté for 30 seconds to a minute, until no longer raw-smelling. Add coriander, mirchi, and turmeric and sauté another 30 seconds.

6. Add the curd mixture and stir to combine. Allow to come to a boil, then lower the heat to low and allow it to cook, stirring occasionally, for 30-45 minutes, until thickened.

7. Meanwhile, finish the pakore. Stir the onion slices to distribute any moisture they may have released. Add just enough water to hydrate all the besan and allow the pakoras to hold together.

8. Heat about an inch of neutral oil on medium in a large pan. Once hot, drop small handfuls of pakora mixture into the oil. Fry, flipping once, until golden brown on both sides. Remove onto a paper-towel-lined plate or wire rack.

9. Add pakoras to the kadhi, along with garam masala, and allow to simmer for another 5-10 minutes until kadhi is very thick and creamy. Remove into a serving dish.

10. Make the tadka. Heat margarine in a small skillet until sizzling. Add cumin seeds, chili pepper, and mirchi and heat until fragrant. Pour the oil, seeds, and chili over the finished kadhi and serve immediately.