Kadhi Pakora

Servings: 4
Prep Time: 20 minutes
Cook Time: 40 minutes

Ingredients

For pakoras:

• 1 cup besan (gram flour)
• 1 small onion, finely chopped
• 1 green chili, chopped
• ½ tsp red chili powder
• Salt to taste
• Water (as needed)
• Oil for deep frying

For kadhi:

• 1 cup yogurt (curd), whisked
• 3 tbsp besan
• 4 cups water
• 1 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste

Tempering:

• 2 tbsp oil or ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2–3 dried red chilies
• 1 onion, sliced (optional)
• 1 tsp ginger, grated
• 1 pinch asafoetida (hing)

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Instructions

1. Make pakoras

1. Mix besan, onion, chili, salt, and spices with water to form a thick batter.
2. Heat oil and deep fry small spoonfuls until golden.
3. Drain and set aside.

2. Prepare kadhi base

1. Whisk yogurt, besan, turmeric, chili powder, salt, and water until smooth.
2. Pour into a pot and cook on medium heat, stirring continuously to avoid lumps.
3. Simmer for 20–25 minutes until slightly thickened.

3. Tempering

1. Heat oil/ghee in a small pan.
2. Add mustard seeds, cumin seeds, dried chilies, hing, ginger, and onions.
3. Sauté until aromatic and golden.
4. Add tempering to the kadhi.

4. Combine

1. Add fried pakoras into the kadhi.
2. Simmer for 5–10 minutes so they absorb flavor.