Kadhi Chole – Pakistani Style

Step 1: Prepare the Kadhi Base

In a bowl, combine 1 cup of yogurt, 1/2 cup of gram flour (besan), 1/2 teaspoon of turmeric powder, 1 teaspoon of salt, and 1 teaspoon of chili flakes. Mix thoroughly with a whisk to ensure there are no lumps. Then, add 1 cup of water and mix again until a smooth, thin batter is formed.

Step 2: Sauté Aromatics

Heat 3 tablespoons of oil in a pan over medium heat. Add 6-8 curry leaves and 1 teaspoon of cumin seeds. Sauté until the cumin seeds start to crackle and the curry leaves become fragrant.

Step 3: Add Wet Ingredients

Add 2 tablespoons of green chili and ginger-garlic paste to the pan and sauté for about 1 minute until fragrant. Then, add 1/4 cup of tamarind paste and mix well with the sautéed aromatics.

Step 4: Cook the Kadhi

Pour the prepared yogurt and gram flour mixture into the pan. Stir continuously on high heat until the mixture thickens and starts to boil. Once it has thickened, add another 1-2 cups of water to reach your desired consistency and reduce the heat to low.

Step 5: Combine with Chickpeas and Potatoes

Add 1 cup of boiled chickpeas and 1 cup of diced boiled potatoes to the simmering kadhi. Stir gently to combine all ingredients. Cover the pan and let it cook on low heat for 10-15 minutes, allowing the flavors to meld and the chickpeas and potatoes to absorb the kadhi's taste.

Step 6: Serve and Garnish

Once cooked, transfer the Kadhi Chole to a serving dish. Garnish with 1 teaspoon of chaat masala, 2 tablespoons of freshly chopped coriander, and 1/2 cup of crushed papri. Serve hot and enjoy!

• Use slightly sour yogurt for a better Kadhi taste.

• Mix the gram flour and yogurt well to avoid lumps before adding water.