Kadhi Pakora (कढ़ी पकोड़ा) — Indian Yogurt Curry with Chickpea Flour Fritters

• 400 gPlain whole-milk yogurt (Prefer slightly sour yogurt for a more authentic tang)
• 60 gChickpea flour (besan)
• 800 mlWater
• 1 tspTurmeric powder
• 1 tspKashmiri red chili powder
• 2 tspFine salt
• 2 tbspGhee
• 1 tspCumin seeds
• 1 tspMustard seeds
• 0.5 tspFenugreek seeds (Use sparingly; too much can turn bitter)
• 0.25 tspAsafoetida (hing)
• 2Dried red chili
• 10 leafCurry leaves
• 150 gOnion (Finely chopped)
• 10 gGinger (Finely grated)
• 12 gGarlic (Finely minced)
• 1Green chili (Finely chopped)
• 10 gCilantro (Chopped)
• 1 tspCarom seeds (ajwain)
• 0.25 tspBaking soda (Optional but helps keep pakoras light)
• 300 mlNeutral oil

Instructions

1. 1

   Make the kadhi base by whisking the yogurt and 60 g besan in a bowl until completely smooth and lump-free. Whisk in 800 ml water, then add 1 tsp turmeric, 1 tsp Kashmiri chili powder, and 2 tsp salt, and set the mixture aside for 10 minutes to hydrate the besan.

2. 2

   Prepare the pakora batter by combining 120 g besan, sliced onion, ajwain, 1/2 tsp turmeric, 1/2 tsp Kashmiri chili powder, 1 tsp salt, and 1/4 tsp baking soda. Add up to 120 ml water gradually and mix until you have a thick batter that drops from a spoon in clumps; let it rest for 5 minutes so the flour absorbs moisture.

3. 3

   Heat 300 ml neutral oil in a deep pan to 175°C; if you do not have a thermometer, a small drop of batter should rise steadily with bubbles in 2–3 seconds. Fry tablespoon-sized batter portions in batches for 4–6 minutes, turning, until deep golden and cooked through, then drain on a rack or paper towels.

4. 4

   In a heavy pot, heat 2 tbsp ghee over medium heat, then add cumin seeds, mustard seeds, and fenugreek seeds and let them crackle for 20–30 seconds. Add hing, dried red chilies, and curry leaves, and stir for 10 seconds to bloom the aromatics without burning them.

5. 5

   Add the finely chopped onion and cook for 6–8 minutes until soft and lightly golden, stirring to prevent sticking. Stir in ginger, garlic, and green chili and cook for 60–90 seconds until the raw aroma disappears.

6. 6

   Lower the heat and pour in the whisked yogurt-besan mixture while stirring continuously so the yogurt does not split. Bring the kadhi to a gentle boil, then simmer uncovered for 25–30 minutes, stirring every 3–4 minutes, until it thickens slightly and the besan tastes fully cooked.

7. 7

   Add the fried pakoras to the simmering kadhi and cook for 8–10 minutes so they absorb flavor and soften in the curry. Turn off the heat and rest the pot for 5 minutes, then garnish with chopped cilantro before serving.