Kadhi Pakora

Tap an ingredient or step to check it off.

1. 1Step 1: Add curd, besan, red chilli powder, and turmeric to a large bowl. Mix well with a whisker to remove any lumps. Once smooth, add 3 cups of water and mix again. Keep aside.
2. 2Step 2: Heat mustard oil in a pan. Add dried red chillies, ginger, heeng, and methi seeds. Stir for 10-15 seconds. When spices release aroma, turn heat to low or off (to prevent kadhi from splitting later).
3. 3Step 3: Add the yogurt-mixture while mixing continuously. Add salt and mix again. Turn on heat. Bring to a boil and then simmer. Add 1 cup water more and let it simmer for 25-30 min. Stir every 5-10 min, scraping sides of the pan. (If curd is not sour, add 1/2-1 tsp amchoor at this step).
4. 4Step 4: For pakora: Add besan, salt, and baking soda to a small bowl. Add water gradually while whisking to make a smooth thick batter. Whisk well to incorporate air.
5. 5Step 5: Heat oil in a pan or kadhai. Drop spoonfuls of the mixture in hot oil using your hands or two spoons. Fry on medium-low flame, stirring in between, until golden brown from all sides. Drain with a slotted spoon and transfer to paper towel. Keep aside.
6. 6Step 6: After 25-30 min, kadhi will thicken. Taste and adjust salt or amchur. If too thick, add 3-4 tbsp water to adjust consistency.
7. 7Step 7: Add pakoras to the kadhi. Stir gently. Simmer for another 8-10 min to let the fritters absorb the curry. (Don't overcook or stir too much after adding pakoras; add them 10 min before serving.)
8. 8Step 8: For tempering: Heat ghee in a small pan, add red chilli powder, and turn off heat in 5-10 seconds. Pour immediately over kadhi and mix lightly. Serve hot with roti or steamed rice.