Pakora Kadhi

For Pakoras:

• 1 cup chickpea flour (besan)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• Salt to taste
• 1/2 cup water
• 1 medium onion, finely chopped
• Oil for deep frying

For Kadhi:

• 2 cups yogurt
• 3 tablespoons chickpea flour (besan)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds (methi)
• 2-3 dried red chilies
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 2-3 tablespoons oil
• Fresh coriander leaves, chopped for garnish

1. To make the pakoras, mix chickpea flour, cumin powder, coriander powder, turmeric powder, red chili powder, and salt in a bowl. Add water and mix well to form a smooth batter.
2. Add finely chopped onions to the batter and mix well.
3. Heat oil in a deep frying pan. Drop spoonfuls of the batter into the hot oil and fry until golden brown. Drain on a paper towel and keep aside.
4. To make the kadhi, whisk yogurt and chickpea flour in a bowl until smooth.
5. In a large pot, heat oil and add cumin seeds, mustard seeds, fenugreek seeds, and dried red chilies. Saute until the seeds start to crackle.
6. Add the yogurt mixture to the pot and mix well. Add turmeric powder, red chili powder, and salt to taste.
7. Add enough water to the pot to get the desired consistency. Bring the kadhi to a boil and then reduce the heat to low.
8. Add the pakoras to the kadhi and cook for 10-15 minutes or until the pakoras are soft and the kadhi thickens.
9. Once done, turn off the heat and garnish with fresh coriander leaves.

Your delicious Pakora Kadhi is now ready to serve with steamed rice or roti. Enjoy!