Kadhi Pakora (North Indian Yogurt Curry with Chickpea Fritters)

Ingredients

Contains dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Make the pakora batter: in a mixing bowl combine 1 cup besan, sliced onion, chopped green chili, 2 tbsp cilantro, 1/2 tsp turmeric, 1 tsp red chili powder and 1 tsp salt; mix.

   Batter should be thick enough to hold together; add water a tablespoon at a time.

2. 2

   Add about 3 tablespoons water to the pakora mix and stir to a thick batter that still holds the onion pieces together.

3. 3

   Heat 1/2 cup vegetable oil in a heavy skillet over medium heat until shimmering.

4. 4

   Fry the pakoras in batches: drop heaping tablespoonfuls of batter into the hot oil, flatten slightly, and turn so they brown evenly until golden and crisp; drain on paper or a wire rack.

   Do not crowd the pan; keep oil at medium so pakoras cook through without burning.

   12 min
5. 5

   Whisk the kadhi base: in a large bowl whisk together 2 cups plain yogurt and 1/3 cup besan until lump-free; stir in 1 tsp turmeric, 1 tsp red chili powder and 2 tsp salt.

   Use room-temperature yogurt to reduce chances of splitting when cooked.

6. 6

   Whisk in 3 cups water gradually until the yogurt-besan mixture is smooth and pourable.

7. 7

   Heat 2 tablespoons oil in a medium pot over medium heat; when hot, add 1 tsp mustard seeds and 1 tsp cumin seeds and let them pop, then add 1/8 tsp asafoetida and curry leaves if using.

   Lower the heat if the seeds brown too quickly—tadka should flavor rather than burn.

   1 min
8. 8

   Pour the whisked yogurt-besan mixture into the pot, bring to a gentle simmer, then lower to a medium-low heat and cook, stirring occasionally, until the kadhi thickens slightly and the raw besan taste is gone.

   A gentle simmer prevents the yogurt from splitting; stir now and then to stop sticking.

   20 min
9. 9

   Add the fried pakoras to the simmering kadhi and let them soften and absorb some sauce for a few minutes.

   If you prefer firmer pakoras, add just before serving instead of simmering long.

   5 min
10. 10

    Turn off the heat, crush and sprinkle 1/2 tsp kasuri methi and 2 tbsp chopped cilantro over the kadhi, cover and let rest 2 minutes.

    2 min
11. 11

    Serve hot with steamed rice or rotis.