Kadhi Pakora (Yoghurt Curry with Onion Fritters)

Kadhi

• 500 g Yogurt, plain
• 60 g Chickpea flour
• 1 tsp Ground turmeric
• 2 tsp Ground cumin
• 900 ml Water
• 2 tsp Fine sea salt

Pakoras

• 2 medium Yellow onion
• 2 Green chili pepper
• 20 g Ginger root
• 120 g Chickpea flour
• ½ tsp Ground turmeric
• 1 tsp Ground cumin
• 1 tsp Fine sea salt
• 700 ml Vegetable oil, for deep-frying

Tempering

• 2 tbsp Ghee
• 1 tsp Brown mustard seeds
• 12 leaves Fresh curry leaf
• 4 cloves Garlic

1. Make the kadhi base: in a bowl, whisk the yoghurt with 60 g chickpea flour, ground turmeric, ground cumin, fine sea salt and a splash of the water until smooth. Whisk in the remaining water a little at a time to make a thin, lump-free mixture.
2. Pour the mixture into a large pot and bring to a gentle simmer over medium heat, whisking often so it does not catch. Reduce the heat to low and simmer for 25 minutes, stirring regularly, until slightly thickened and the raw taste of the flour has cooked out.
3. Meanwhile, prepare the pakoras: thinly slice the onion, finely chop the green chilli, and grate the ginger. Put them in a bowl with 120 g chickpea flour, ground turmeric, ground cumin and fine sea salt, then add 90 ml water gradually to make a thick, clinging batter.
4. Heat the vegetable oil in a frying pan over medium-high heat until a small drop of batter sizzles immediately. Drop in heaped spoonfuls of batter and fry for 3 to 4 minutes, turning once, until deep golden and crisp. Lift out with a slotted spoon and drain briefly.
5. Slide the pakoras into the simmering kadhi and cook for 6 to 8 minutes so they turn tender inside but do not break down. Keep the heat low and stir gently.
6. Make the tempering: in a small saucepan, heat the ghee over medium heat. Add the brown mustard seeds and cook until they start to pop, then add the curry leaves and sliced garlic and cook for 30 to 60 seconds until fragrant. Pour the tempering over the kadhi, stir once, and serve hot.

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