Today, my wife cooked my favourite Punjabi dish Kadhi Pakora. She started by preparing homemade yogurt a day earlier. In the morning, she got all the ingredients ready. First, she made lassi from the yogurt and mixed it with besan (gram flour).

Then she heated some oil in a cooking pot, added chopped onions, and cooked them well. After that, she added ginger-garlic paste, tomatoes, and spices, letting it cook for 20–25 minutes. She then poured in the lassi and besan mixture and cooked it slowly for an hour.

Meanwhile, she prepared pakoras using potatoes, onions, and spinach, and fried them until crispy. Once done, she added the pakoras to the hot kadhi. Finally, she poured hot oil with zeera (cumin seeds) on top for added flavor. We first enjoyed the fresh pakoras, then had the kadhi pakora with warm wheat chapati. It was a delicious, heartwarming meal. I also took some clips to share.