Kadhi Pakora Recipe

In a large bowl whisk the yogurt and half-cup besan until there are no lumps, then whisk in the water, salt, turmeric and red chilli powder to a thin, smooth mixture.

Heat the 2 tbsp oil in a large heavy pot, add the fenugreek seeds for a few seconds, then the sliced onion and ginger-garlic paste, and fry until the onion is soft.

⏱ 4 min

Pour in the yogurt mixture and bring it to a boil on medium heat, stirring constantly so it does not split.

⏱ 10 min

Once it boils, lower the heat and simmer uncovered, stirring every few minutes, until it turns silky, coats a spoon and no longer tastes of raw besan.

⏱ 45 min

Meanwhile make the pakora batter: mix the besan, onion, green chilli, coriander, salt, red chilli, ajwain and baking soda with enough water for a thick batter that drops off a spoon.

Heat the frying oil on medium heat and drop in small spoonfuls of batter. Fry until golden and cooked through, then drain.

⏱ 5 min

Add the pakoras to the kadhi and simmer gently so they soften and soak up the kadhi. Add a little hot water if it has become too thick.

⏱ 10 min

For the tarka, heat the ghee in a small pan, fry the garlic until golden, then add the cumin, dry red chillies and curry leaves for a few seconds. Pour over the kadhi and serve.

⏱ 2 min