Kadhi Pakora

Method

A vibrant yellow, silky yogurt gravy coating soft onion fritters. The aroma of toasted cumin and hot ghee hits you immediately, with a tanginess balanced by the nuttiness of gram flour.

1. 1

   In a large bowl, whisk the Indian yogurt with the chickpea flour until smooth and lump-free. Gradually stir in the water, turmeric, ginger powder, and grated fresh ginger. The mixture should be liquid and homogeneous.

2. 2

   Pour the mixture into a pot. Bring to a boil, stirring constantly to prevent the yogurt from curdling. Reduce the heat and simmer for 30 minutes. The sauce should thicken until it coats the back of a spoon.

3. 3

   Mix the remaining chickpea flour with the sliced onions, chopped chili, a pinch of salt, and a little water. The batter should be thick and sticky, just enough to coat the onions.

4. 4

   Heat the peanut oil. Drop small spoonfuls of batter. Fry until the pakoras are golden brown and crispy. Drain them on paper towels.

5. 5

   Submerge the pakoras in the hot sauce. In a small pan, heat the ghee. Add the cumin seeds, mustard seeds, asafoetida, curry leaves, and whole dried red chilies. When it crackles and becomes fragrant, pour this hot butter over the kadhi.