Kadhi Pakora

Method

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1. Whisk the yoghurt, 60 g of gram flour, turmeric, chilli powder and salt with the water in a large heavy pot until completely smooth.

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2. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer for 30 to 35 minutes, stirring often, until thick and the raw flavour of the flour has gone.

   Mark done Start 30 min timer

3. Meanwhile, mix the 100 g of gram flour, onion, chilli, ajwain, turmeric and salt with enough water to make a thick batter. Beat it for 2 minutes to make it light.

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4. Heat the oil to 180°C / 350°F. Drop small spoonfuls of batter into the oil and fry for 3 to 4 minutes, until golden. Drain.

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5. Add half of the pakoras to the kadhi and simmer for 5 minutes.

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6. For the tadka, heat the ghee in a small pan and add the cumin, mustard seeds, fenugreek seeds, dried chillies, curry leaves, garlic, ginger and asafoetida. Cook for 30 seconds, until sizzling, and pour over the kadhi.

   Mark done Start 30 sec timer

7. Serve hot over rice, with the remaining pakoras on top.

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Chef’s Tips

• Stir constantly until it boils. Yoghurt curdles if it is heated unevenly.
• Simmer for the full 30 minutes. Raw gram flour tastes harsh.
• Beat the pakora batter until it is light. It makes fluffy, not dense, fritters.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Pickled onions
• A green salad

Storage & Reheating

Keep in the fridge up to 3 days. It thickens, so thin with water when reheating.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.