Kadhi Pakora

How to Prepare

1. Prepare the pakoras: In a mixing bowl, combine 2 cups besan
2. 1 tsp ajwain
3. 1 tsp red chili powder
4. 1 tsp turmeric powder, salt to taste, and water to make a thick batter.
5. Heat oil in a deep frying pan over medium heat. Drop spoonfuls of batter into the hot oil to form small pakoras. Fry until golden brown, then remove and drain on paper towels.
6. Prepare the kadhi: In a large bowl, whisk 4 cups yogurt with 1 cup besan
7. 1 tsp turmeric powder
8. 1 tsp red chili powder, and salt to taste. Add 8 cups of water and mix well to avoid lumps.
9. Heat 4 tbsp ghee in a large pan. Add 2 tsp cumin seeds
10. 1 tsp mustard seeds
11. 2 dried red chilies, and a pinch of asafoetida. Sauté for a few seconds.
12. Pour the yogurt-besan mixture into the pan. Stir continuously on medium heat until it comes to a boil to prevent curdling.
13. Reduce heat to low and let the kadhi simmer for 15-20 minutes, stirring occasionally.
14. Add the fried pakoras to the kadhi and simmer for another 5 minutes.
15. Garnish with chopped coriander leaves and serve hot with rice or roti.