Kadhi Pakora

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1. 1Step 1: Heat a pot and add the besan. Dry roast on medium heat until it smells aromatic. If the color starts to change, remove from heat immediately.
2. 2Step 2: Puree the besan and yogurt together using a blender or immersion blender.
3. 3Step 3: In the same pot, add a little oil, curry leaves, methi dana, and ajwain seeds. Saute until fragrant.
4. 4Step 4: Immediately add the garlic and dry spices. Keep a little water handy to add a splash if needed to prevent burning. When it comes together, proceed.
5. 5Step 5: Add the besan-yogurt mixture and mix well. It will clump, but whisk in the water.
6. 6Step 6: Add the green chilies and bring to a boil, then reduce to a simmer for 45 minutes, stirring occasionally and scraping the bottom. Tip: keep a heat-proof utensil across the top of the pot to prevent boiling over.
7. 7Step 7: After simmering, remove the chilies and curry leaves if desired. Taste and adjust seasoning. The kadhi will thicken as it cools, so keep it runnier at this point.
8. 8Step 8: While the kadhi simmers, prepare the pakoras.
9. 9Step 9: Combine the pakora ingredients. Drizzle in 3/4 cup water, mixing well. Stop at around half a cup to check for a thick cake batter consistency. Add the remaining water if needed, mixing as you go.
10. 10Step 10: Heat oil for deep frying (or pan fry, but they won't puff as much).
11. 11Step 11: Fry a test pakora and taste. Adjust seasoning as needed.
12. 12Step 12: Drop the batter by small teaspoonfuls into the hot oil, not overcrowding. The pakoras will expand as they fry and also when added to the kadhi. Fry for 3 minutes per side or until deeply golden.
13. 13Step 13: When the kadhi is ready, add the pakoras, bring to a boil, and turn off the heat. They will simmer in the residual heat.
14. 14Step 14: Heat oil in a frying pan and add the baghaar ingredients. When sizzling and aromatic, pour the baghaar over the kadhi.