Kadhi Pakora

Step by stepInstructions

1. Make the pakora batter: mix the chopped onion with 6 tablespoons of the chickpea flour, ajwain, red chili powder, and a pinch of salt. Add a splash of water to make a thick, shaggy batter.
2. Heat the oil in a small pan to 350°F. Fry small spoonfuls of the batter until golden and crisp, about 3 minutes, then drain on paper towels. Set aside.
3. In a large pot, whisk together the yogurt, remaining 2 tablespoons of chickpea flour, turmeric, salt, and water until completely smooth.
4. Heat the ghee in a small pan over medium heat. Add the cumin and mustard seeds and let them pop, then add the asafetida and curry leaves and cook for 30 seconds.
5. Pour the tempering into the yogurt mixture and bring to a gentle simmer over medium-low heat. Cook, stirring often, for 20 minutes, until the kadhi thickens slightly.
6. Just before serving, slide the pakoras into the hot kadhi and let them soak for 2 to 3 minutes. Serve hot over steamed rice.