Kadhi Pakora

Step-by-step cooking method

1. 1

   Whisk a lump-free kadhi mixture

   No heat8–10 min

   Whisk besan gram flour for kadhi g besan with roughly 300 ml from water for kadhi ml measured kadhi water to a smooth slurry. Whisk in plain sour pasteurized yogurt g yogurt, then enough remaining water to total 1100 ml added to the pot; reserve 350 ml. Blend in turmeric powder g turmeric, 2 g of red chilli powder g chilli powder and 8 g of fine salt g salt.

2. 2

   Simmer kadhi slowly

   Medium then low, partly covered45–55 min

   Pour mixture into a heavy pot; stir frequently over medium heat until steaming and gently bubbling, then reduce to low. Simmer partially covered for about 45–55 minutes, stirring the bottom every few minutes. Add reserved water a little at a time if excessively thick; besan must lose its raw flavour and gravy become silky.

3. 3

   Mix pakora batter during simmer

   No heat8–10 min; overlaps kadhi simmer

   Combine besan gram flour for pakoras g pakora besan, thinly sliced onion for pakoras g onion, optional finely chopped green chilli g green chilli, chopped fresh coriander g coriander, ajwain seeds g ajwain, remaining 2 g chilli and 4 g salt. Add about 85 ml of water for pakora batter ml batter water initially; then trickle in more only until batter clings to onion without running like soup.

4. 4

   Fry pakoras carefully

   Medium controlled frying12–18 min; overlaps simmer

   Pour enough of neutral frying oil available in deep pan ml oil into a deep stable pan to reach a safe frying depth while respecting pan fill limits; 800 ml is available oil, not absorbed oil. Heat to approximately 170–175°C, using a thermometer when available. Drop small spoonfuls away from yourself and fry in batches, turning until golden, crisp and cooked in the centre (roughly 4–6 minutes per batch). Drain. Never add wet batter into smoking oil.

5. 5

   Combine and soften pakoras

   Low, partly covered4–6 min

   Taste the simmered kadhi and adjust thickness with measured reserved water if available. Gently add the drained pakoras and simmer 4–6 minutes; do not boil hard or stir vigorously. The pakoras will absorb gravy and soften.

6. 6

   Temper and finish

   Medium-low then off heat2–3 min

   Heat oil for tempering g oil in a small pan over medium-low, sizzle cumin seeds g cumin and thinly sliced garlic g sliced garlic until golden, then briefly add whole dried red chillies g whole chillies and optional dried-off fresh curry leaves g curry leaves without splashing. Pour carefully onto kadhi, cover briefly and serve with steamed rice separately.