Kadhi Pakora — Yoghurt-Gram Broth with Fritters (कढ़ी पकोड़ा)

Punjab, Rajasthan, Gujarat — all have distinct regional variants; the besan-yoghurt base is pan-northern

Kadhi is a golden-yellow yoghurt and gram flour (besan) broth, thickened by the besan and given body through long simmering, finished with a tadka of ghee, mustard, dried red chilli, and curry leaves. The Punjabi version is thicker and tangier than the Rajasthani or Gujarat variants, and is distinguished by the inclusion of pakoras — deep-fried gram flour fritters, usually with onion or spinach, that are added to the hot kadhi and allowed to soak. The technique requires sourness from the yoghurt itself (preferably slightly aged), since fresh sweet yoghurt produces a flat, thin kadhi without the characteristic pucker.

Served over steamed basmati with a shard of fried green chilli and raw onion rings. Pickle (achaar) alongside.