Punjabi Kadhi Pakora

Preheat oven to 410 °F (210 °C).

In a bowl, mix chickpea flour (0.5 cup), rice flour (1 tbsp), turmeric (0.25 tsp), garam masala (0.5 tsp), salt (0.25 tsp), and baking powder (0.5 tsp). Stir in non-dairy yogurt (1 tbsp) and water (0.25 cup) to form a thick batter. Fold in heaping, chopped broccoli (0.5 cup) and chopped onion (0.5 cup), then drizzle with oil (2 tsp) and toss lightly.

Scoop the mixture onto a parchment-lined baking sheet to form tall fritters. Bake for 20 minutes, until golden and crisp. Broil for 1 minute if desired for extra crispiness. Remove and cool. Start 20m timer

Meanwhile, prepare the kadhi (curry): In a bowl, whisk together non-dairy yogurt (1 cup), chickpea flour (3 tbsp), turmeric (0.25 tsp), salt (0.5 tsp), cayenne (0.25 tsp), and water (0.25 cup) until smooth. Stir in the remaining water (0.75 cup) and set aside.

Make the tempering: Heat oil (2 tsp) in a saucepan over medium heat. Add cumin seeds (0.5 tsp) and stir for a few seconds. Add fenugreek seeds (0.13 tsp) and stir. Cook until cumin seeds change color, then add chillies (2 dried) and stir for a few seconds.

Reduce heat to medium-low. Add garlic (2 cloves) and ginger (0.5 inch). Cook, stirring frequently, so they don't burn.

Add the yogurt mixture to the pan, increase heat to medium, and bring to a boil, stirring well. It will thicken. Continue to cook for another 5 minutes, then add more [water] (0.5-1 cup) to adjust consistency. Bring back to a boil, taste, and adjust [salt] and flavor. For more tang, mix in some [lemon juice] or [chaat masala]. Simmer for 2 minutes, then switch off the heat. Start 7m timer

Serve the kadhi: Place fritters on top of the curry. For optional chili oil, heat oil (2 tsp) in a small skillet over medium-low heat. Once hot, switch off heat, mix in cayenne (0.5 tsp), then quickly drizzle this over the fritters and curry. Serve topped with [fresh cilantro]. If preferring crispier fritters, serve curry with fritters on the side.