Name: Kadhi Pakora
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 300 ml plain yoghurt (well whisked, slightly sour); 60 g gram flour (besan); 700 ml water; 0.5 tsp turmeric powder; salt (to taste); 100 g gram flour (besan) (for the pakoras); 1 whole onion (thinly sliced, for the pakoras); 1 pinch carom seeds (ajwain); 500 ml oil (for deep-frying); 2 tbsp ghee (for the tempering); 1 tsp cumin seeds; 1 tsp mustard seeds; 1 pinch hing (asafoetida); 2 whole dried red chillies; 8 leaf curry leaves; 1 tsp red chilli powder

Method

Make the pakora batter

Mix the besan for the pakoras with the sliced onion, carom seeds, salt and just enough water to make a thick batter.

Fry the pakoras

Heat the oil and drop in spoonfuls of batter, frying until golden and crisp, then drain on paper.

Test the oil first with a drop of batter — it should rise to the surface sizzling within a couple of seconds.

8 min

Whisk the kadhi base

Whisk the yoghurt with the besan, water, turmeric and salt until completely smooth with no lumps.

Simmer the kadhi

Pour the yoghurt mixture into a pot and bring to a gentle boil, stirring often so it doesn't curdle.

Stir constantly while it comes to the boil — a kadhi left unstirred can split.

15 min

Add the pakoras

Drop the fried pakoras into the simmering kadhi and let them soak and soften.

10 min

Make the tempering

In a small pan, heat the ghee and let the cumin and mustard seeds sizzle, then add hing, dried chillies and curry leaves.

1 min

Finish the kadhi

Stir the chilli powder into the tempering, then pour the whole sizzling tempering over the kadhi.

Serve

Serve the kadhi hot over steamed rice.

Kadhi Pakora

Ingredients

Method

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