Kadhi Pakora

Ingredients

• •Besan
• •Yogurt
• •Mustard seeds
• •Curry leaves

Steps

1. 1Whisk besan with a little water and a pinch of salt into a thick batter, then deep-fry spoonfuls in hot oil for two to three minutes until golden and crisp, and drain on paper towels to make the pakoras.
2. 2In a separate bowl, whisk yogurt with besan and water until completely smooth and lump-free, then season with turmeric, chili powder, and salt.
3. 3Pour this mixture into a pot and bring it to a gentle simmer over low heat, stirring constantly so the yogurt does not curdle, for about 15 to 20 minutes until it thickens slightly.
4. 4Heat oil or ghee in a small pan and add mustard seeds, cumin, and curry leaves, letting them sizzle and pop for about 30 seconds.
5. 5Pour this tempering into the simmering kadhi and stir to combine.
6. 6Drop the fried pakoras into the hot kadhi and let them simmer together for five to seven minutes so they soak up the tangy gravy and soften slightly at the edges.
7. 7Serve hot, garnished with a little extra tempering or chopped coriander, alongside steamed rice.