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1. In a large bowl, whisk together the yogurt and besan until completely smooth with no lumps. Gradually whisk in the water along with turmeric, Kashmiri red chili powder, and salt. The mixture should be thin and pourable — this is correct.
2 cup Plain whole-milk yogurt,
0.3 cup Besan (chickpea flour),
4 cup Water,
0.5 tsp Turmeric powder,
0.5 tsp Kashmiri red chili powder,
Salt
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2. In a large, heavy-bottomed pot, heat half the ghee over medium-high heat. Add the cumin seeds, mustard seeds, and fenugreek seeds. Let them crackle for 20–30 seconds, then add the dried red chilies, curry leaves, and asafoetida. Sizzle for another 15 seconds.
1.5 tbsp Ghee,
1 tsp Cumin seeds,
0.5 tsp Mustard seeds,
0.2 tsp Fenugreek seeds (methi),
3 piece Dried red chilies,
12 piece Curry leaves,
0.2 tsp Asafoetida (hing)
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3. Add one finely sliced onion and cook over medium heat, stirring occasionally, for 15–20 minutes until deep golden brown. Add the minced garlic, grated ginger, and slit green chilies and cook for 2 minutes until fragrant. Stir in the coriander powder and remaining turmeric, cooking for 30 seconds.
0.5 tsp Turmeric powder,
1 piece Yellow onion,
5 clove Garlic cloves,
1 piece Fresh ginger,
1 tsp Coriander powder,
2 piece Green chili
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4. Pour the whisked yogurt-besan mixture into the pot in a steady stream, stirring constantly. Bring to a boil over medium-high heat, stirring frequently to prevent the bottom from catching. Once boiling, reduce heat to low and simmer uncovered for 30–35 minutes, stirring every few minutes, until the kadhi thickens to a silky, lightly coating consistency and the raw besan taste is completely gone. Add salt to taste.
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5. While the kadhi simmers, make the pakora batter. In a bowl, combine the remaining besan with salt, the remaining Kashmiri chili powder, and enough water to form a thick batter that holds its shape (roughly 80–90 ml). Thinly slice the second onion into half-moons and toss into the batter, coating well.
0.2 cup Besan (chickpea flour),
4 cup Water,
0.5 tsp Kashmiri red chili powder,
Salt,
1 piece Yellow onion
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6. Heat the neutral oil in a deep saucepan or kadai to 175°C (350°F). Working in batches, drop spoonfuls of the onion-besan mixture into the oil and fry for 3–4 minutes, turning once, until golden and crispy. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
2 cup Neutral oil (for frying)
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7. Stir the garam masala into the finished, simmering kadhi off heat. Gently drop the pakoras into the kadhi and let them soak for 5 minutes — they will soften slightly while staying pillowy inside. Meanwhile, heat the remaining ghee in a small pan, add a pinch of Kashmiri chili powder and let it sizzle for 10 seconds to make a quick finishing tadka.
1 tsp Kashmiri red chili powder,
1.5 tbsp Ghee,
0.5 tsp Garam masala
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8. Ladle the kadhi pakora into bowls, drizzle the red-ghee tadka over the top, and finish with fresh cilantro. Serve hot with steamed basmati rice or roti.
3 tbsp Fresh cilantro (garnish)
By mansi
