Kadhi Pakora

Make the pakora batter: mix 80g besan with finely sliced onions, slit green chillies, grated ginger, turmeric, red chilli powder, baking soda, and salt. Add water gradually to make a thick batter. Rest for 10 minutes.

Heat oil in a kadai to 175°C. Drop spoonfuls of batter into the oil and fry in batches for 4–5 minutes until golden and crisp. Drain on paper towels. Set aside.

For the kadhi: whisk together yogurt, remaining 40g besan, turmeric, and 600 ml water until completely smooth with no lumps.

Pour the yogurt mixture into a heavy pot. Add salt and bring to a boil over medium heat, stirring continuously to prevent curdling.

Once boiling, reduce heat to low and simmer for 20–25 minutes, stirring occasionally, until the kadhi thickens and the raw besan smell disappears.

Add the fried pakoras to the simmering kadhi. Cook together for 5 minutes so the pakoras absorb the kadhi.

For the tempering: heat ghee in a small pan. Add mustard seeds and let them splutter. Add cumin seeds, fenugreek seeds, and asafoetida.

Add dried red chillies and curry leaves. Fry for 20 seconds.

Pour the tempering over the kadhi and stir to combine. Simmer for 2 more minutes.

Garnish with fresh coriander and serve hot with steamed rice or jeera rice.