Kadhi Pakora

🔥 Prep

• Measure out 200 g of sour yogurt and place it in a bowl.
• Measure out 150 g of besan; reserve approximately 100 g for the pakora batter and 50 g for the kadhi.
• Peel and thinly slice the 2 onions; set aside.
• Measure out 1 tsp mustard seeds, 1 tsp cumin seeds, 0.25 tsp fenugreek seeds, 1 tsp chilli powder, and 2 tsp salt; keep each in small bowls.
• Measure out 150 ml of cooking oil; divide into two equal portions of 75 ml each for frying pakoras and tempering.
• Measure out 600 ml of water; reserve about 150 ml for the pakora batter and the remaining 450 ml for the kadhi.

🔥 Cook

• 1. In a mixing bowl, whisk together the reserved 100 g besan, ½ tsp chilli powder, ½ tsp salt, and about 150 ml water until a smooth, thick batter forms.
• 2. Add the sliced onions to the batter, tossing to coat evenly; let rest for 2 minutes while the oil heats.
• 3. Heat 75 ml of oil in a deep pan over medium-high heat until shimmering (about 180 °C). Drop spoonfuls of the onion‑besan mixture into the hot oil; fry pakoras for 3‑4 minutes per side, or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
• 4. In a separate bowl, whisk together the reserved 50 g besan, 200 g yogurt, and 450 ml water until completely smooth; season with the remaining 1 tsp salt and ½ tsp chilli powder.
• 5. Heat the remaining 75 ml oil in a heavy‑bottomed pot over medium heat. Add the mustard seeds, cumin seeds, and fenugreek seeds; when they start to pop (about 30 seconds), the tempering is ready.
• 6. Pour the yogurt‑besan mixture into the pot, stirring continuously to avoid lumps. Bring to a gentle boil over medium heat, then reduce to low and simmer for 10‑12 minutes, stirring occasionally, until the kadhi thickens slightly.
• 7. Add the fried pakoras to the simmering kadhi; let them soak for 5 minutes on low heat so they soften but retain some texture.
• 8. Check seasoning; adjust salt if needed. Turn off the heat and let the kadhi pakola rest for 2 minutes before serving.

🔥 Serve

• Ladle the hot kadhi pakora into deep bowls, ensuring each serving gets a generous handful of pakoras.
• Garnish with a sprinkle of freshly chopped coriander leaves and a drizzle of melted ghee if desired.
• Serve hot with steamed basmati rice, jeera rice, or warm roti/paratha.
• Accompany with a side of lemon wedges and a simple cucumber‑onion salad for freshness.