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1. Mix the besan for pakoras with the salt-free dry spices: ajwain, red chili powder, and a good pinch of the Salt. Add the water for pakora batter gradually, whisking to a thick, heavy-cream consistency. Fold in the onion, green chili and coriander leaves.
1.5 tsp Salt,
0.8 cup Besan (gram flour) for pakoras,
75 ml Water for pakora batter,
1 piece Onion, thinly sliced for pakoras,
1 piece Green chili, finely chopped,
0.2 tsp Ajwain (carom seeds),
0.5 tsp Red chili powder, for pakoras,
2 tbsp Fresh coriander leaves, chopped
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2. Heat the neutral oil in a deep pan to 180°C (350°F). Drop in small spoonfuls of batter and fry in batches for 3-4 minutes, turning, until deep golden and crisp. Drain on paper towels and set aside.
1.5 cup Neutral oil for deep frying
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3. Rinse the basmati rice, then combine with the water for rice in a small pot. Bring to a boil, cover, reduce to low and cook 12 minutes, then rest covered 5 minutes and fluff.
0.5 cup Basmati rice,
1 cup Water for rice
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4. In a large pot, whisk the yogurt with the besan for kadhi until completely smooth. Gradually whisk in the water for kadhi, then add the turmeric powder and remaining salt.
1 cup Plain yogurt, slightly sour,
3 tbsp Besan (gram flour) for kadhi,
3.5 cup Water for kadhi,
0.8 tsp Turmeric powder,
0.8 tsp Salt
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5. Bring to a boil over medium heat, stirring constantly to prevent curdling. Reduce to a low simmer and cook uncovered for 25-30 minutes, stirring often, until the kadhi thickens slightly and the raw besan taste disappears.
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6. Add the fried pakoras to the simmering kadhi and cook 5 minutes to soften slightly while still holding shape.
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7. Heat the ghee in a small pan until shimmering. Add cumin seeds, mustard seeds, fenugreek seeds and dried red chilies; cook 15-20 seconds until they crackle. Add the asafoetida, garlic and ginger and cook 30 seconds until fragrant. Remove from heat and stir in the Kashmiri red chili powder and coriander powder for 10 seconds to bloom.
2 tbsp Ghee,
1 tsp Cumin seeds,
0.5 tsp Mustard seeds,
0.2 tsp Fenugreek seeds,
2 piece Dried red chilies,
1 pinch Asafoetida (hing),
3 clove Garlic cloves, minced,
1 tbsp Fresh ginger, grated,
1 tsp Kashmiri red chili powder, for tadka,
1 tsp Coriander powder
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8. Pour the hot tadka over the kadhi, stir in the garam masala, and taste for salt and tang. Serve hot in bowls alongside a modest portion of steamed rice.
0.5 tsp Garam masala
By mansi
