Kadhi Pakora

Ingredients

• For the kadhi
• 1/2 cup (about 50 g) MUNAS Besan
• 2 cups (500 g) plain yogurt, preferably slightly sour
• 5 cups water (about 1.2 litres)
• 1 tsp MUNAS Turmeric Powder
• 1 tsp MUNAS Red Chilli Powder
• 1 tsp salt, or to taste
• 1 tsp crushed coriander seeds
• For the pakoray
• 1 cup (about 100 g) MUNAS Besan
• 1 medium onion, finely chopped
• 1 green chilli, chopped
• 1/2 tsp salt
• 1/2 tsp MUNAS Red Chilli Powder
• 1/4 tsp baking soda
• About 1/2 cup water (120 ml)
• Oil for frying
• For the tarka
• 3 tbsp oil or ghee
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds (rai), optional
• 6 to 8 dried curry leaves (optional)
• 3 to 4 whole dried red chillies
• 4 cloves garlic, sliced
• 1/2 tsp MUNAS Red Chilli Powder

Method

1. 1

   Make the kadhi base: whisk the yogurt and 1/2 cup besan in a large bowl until completely smooth. Add the water, turmeric, red chilli powder, salt and coriander seeds and whisk again.

2. 2

   Pour into a deep pot and bring to a boil on medium heat, stirring all the time so the yogurt does not split.

3. 3

   Lower the heat and simmer uncovered for 30 to 35 minutes, stirring every few minutes, until the kadhi thickens and the raw besan smell is gone.

4. 4

   Meanwhile make the pakoray: mix 1 cup besan with onion, green chilli, salt, red chilli powder and baking soda. Add water to make a thick batter.

5. 5

   Heat oil in a karahi and fry small spoonfuls of batter on medium heat until golden, about 4 minutes. Drain on kitchen paper.

6. 6

   Add the fried pakoray to the simmering kadhi and cook for 5 more minutes so they soften and soak up the gravy.

7. 7

   For the tarka, heat the oil in a small pan. Add cumin, mustard seeds, curry leaves, dried red chillies and garlic. Fry until the garlic is golden.

8. 8

   Turn off the heat, add the red chilli powder to the tarka, and pour it straight over the kadhi.

9. 9

   Cover for 2 minutes, then serve hot with boiled rice or roti.