Ingredients

• 200 grams gram flour (besan)
• 150 – 200 grams curd
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1/4 teaspoon asafetida (hing)
• 2-3 dry red chilies

• ½ teaspoon of baby mustard seeds (rai)
• 1 teaspoon mix of fenugreek seeds (methi) and black mustard seeds (kala sarso)
• Oil to fry pakore
• 2 teaspoons of ghee
• Salt per taste

RECIPE:

Step 1: Making the batter for pakore

• Take gram flour in a deep bowl; add a pinch of asafetida, turmeric and chili powder
• To the dry mixture add water and make a thick batter
• Keep mixing for about five minutes so the batter becomes soft, light and fluffy

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• A good test to check the batter is adding a drop of batter in water and see it float. If the drop of batter floats in water, it indicates that the batter is finely mixed and is light and fluffy
• Keep this batter aside for about half an hour
• Split this batter into 2 portions; keep aside 2 tablespoons for kadhi and the remaining can be used for the pakore

Step 2:  Making the pakore

• After 30 mins, add salt to the batter according to taste and mix it well
• Heat a thick bottomed pan on oven and generously add oil into the pan for frying
• Now take small dollops of the batter kept aside for pakore and add it to the oil for frying

• The liquid batter will increase in size and continue frying till it is golden brown on both sides
• Continue the process till all pakora is fried

Step 3: Making the Kadhi

• Add curd to 2 tablespoons of batter kept aside for kadhi
• Whisk the curd and besan batter well and till the curd is folded into the batter
• Add enough water (approx. 300-400ml) to have a medium consistency to the batter
• Add turmeric and chili powder to this
• In a pan add 3-4 teaspoons of oil, 3-4 dry chilies, hing , methi seeds and kala sarso

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• Let it crackle and once it starts changing color pour the batter into the oil slowly; constant stirring is required for this mixture
• Let this mixture now come to a full boil; it should boil for about 15-20 minutes on medium flame

• Once boiled, add the fried pakora’s one by one
• Let it pakora and kadhi boil for another 5-7 minutes and then bring it down from the oven

Step 3:  Tadka for the Kadhi

• In a frying pan or a tadka ladle; add 2 teaspoons of ghee
• Once the ghee is melted, add rai , ¼ teaspoon of hing  ¼  and dry red chili
• Once the dry spices crackle in the ghee, pour this tadka to the kadhi

Kadhi is now ready to be served. Enjoy it with rice or chapati!

Do post your feedback, comments, pictures letting me know how it turned out!

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Happy Cooking !