Back to 4 servings Kadhi 1 cup gram flour (besan), for the kadhi, dry roasted 1.5 cups full-fat plain yogurt, sour and room temperature if possible 5 cups water, plus more as needed 2.5 tablespoons neutral oil, or mustard oil 0.5 teaspoon fenugreek seeds (methi dana) 0.5 teaspoon carom seeds (ajwain) 1 sprig curry leaves 2 cloves garlic, minced 1 tablespoon ginger, minced 1 small onion, finely chopped 2 green chilies, whole or slit 0.75 teaspoon red chili powder 0.75 teaspoon coriander powder 0.75 teaspoon cumin powder 0.75 teaspoon turmeric powder 1.5 teaspoons salt, to taste, added later Pakora 1.5 cups gram flour (besan) 1 medium onion, thinly sliced 2 green chilies, finely chopped 0.25 cup fresh cilantro, chopped 1 teaspoon cumin seeds 0.33 teaspoon carom seeds (ajwain) 1 teaspoon chili flakes 0.5 teaspoon red chili powder 1 teaspoon coriander powder 0.75 teaspoon salt, to taste 0.75 teaspoon baking powder 0.75 cup water, for a thick batter 2 cups neutral oil, for deep frying Tadka 1.5 tablespoons ghee, or oil 0.25 teaspoon cumin seeds 2 dried red chilies, broken 0.5 teaspoon Kashmiri red chili powder, for color 8 curry leaves 0.25 cup cilantro, chopped, for garnish
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1 Step 1: Dry roast the kadhi gram flour in a pot over medium heat, stirring, until it smells toasty and has not changed color. Transfer to a bowl.2 Step 2: Whisk the yogurt until smooth, then whisk in the roasted gram flour and 3 cups of the water, breaking up all lumps. Set aside.3 Step 3: Heat the oil in a large heavy pot over medium heat. Add the fenugreek, carom seeds and curry leaves and cook until fragrant.4 Step 4: Add the garlic, ginger, chopped onion and green chilies and saute until the onion softens, adding a splash of water if anything sticks. Stir in the red chili, coriander, cumin and turmeric powders for about 1 minute.5 Step 5: Pour in the yogurt-gram flour mixture with the remaining 2 cups of water. Whisk constantly until it comes to a boil, about 10 to 15 minutes.6 Step 6: Reduce to low heat and simmer uncovered for about 30 minutes, stirring often and scraping the bottom. Add the salt after about 15 minutes so the kadhi does not split. The kadhi will thicken; add hot water if it gets too thick.7 Step 7: For the pakoras, combine the gram flour, sliced onion, green chilies, cilantro, cumin, carom seeds, chili flakes, red chili powder, coriander, salt and baking powder. Add the water gradually to form a thick batter, and mix in by hand for a minute.8 Step 8: Heat the 2 cups of oil in a deep pan over medium heat to about 350°F (175°C). Test with a small dab of batter; it should sizzle and rise.9 Step 9: Drop small spoonfuls of batter into the oil without overcrowding. Fry until deep golden on both sides, about 3 minutes per side, then drain on paper towels.10 Step 10: Add the pakoras to the simmering kadhi, then turn off the heat so they soften in the residual heat. Do not stir vigorously; swirl the pot gently.11 Step 11: For the tadka, heat the ghee in a small pan over medium heat. Add the cumin seeds and broken dried red chilies and cook until the seeds crackle.12 Step 12: Remove the tadka from the heat, stir in the Kashmiri chili powder and curry leaves (they will splutter), then pour it over the kadhi and pakoras immediately.13 Step 13: Garnish with chopped cilantro and serve hot over steamed rice.getsaucepan.com/r/93deebd6-161f-552e-89cf-b5cb6a139007
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