Kadhi Pakora (Yoghurt Curry with Chickpea Fritters)

Pakoras

• 160 g Chickpea flour
• 1 medium Yellow onion
• 1 piece Ginger root, thumb-sized
• 2 cloves Garlic
• ½ tsp Ground turmeric
• 1 tsp Ground Kashmiri chili
• 1 ½ tsp Fine sea salt
• 700 ml Vegetable oil

Kadhi and tempering

• 500 g Whole milk yogurt
• 45 g Chickpea flour
• ½ tsp Ground turmeric
• ½ tsp Ground Kashmiri chili
• 1 tsp Fine sea salt
• 900 ml Water
• 2 tbsp Ghee
• 2 tsp Ground cumin
• 2 pieces Dried red chili
• 15 g Fresh coriander

1. Make the pakora batter: thinly slice the onion, then finely grate the ginger and garlic. In a mixing bowl, combine the chickpea flour, onion, ginger, garlic, ground turmeric, ground Kashmiri chilli and fine sea salt. Add 120 ml water and mix to a thick, spoonable batter; rest for 10 minutes.
2. Meanwhile, whisk the kadhi base: in a large pot, whisk the yoghurt with the chickpea flour, ground turmeric, ground Kashmiri chilli, fine sea salt and 900 ml water until completely smooth. Set over medium heat and bring up slowly, whisking often so it does not catch. Once steaming, reduce to a gentle simmer.
3. Fry the pakoras: heat the vegetable oil in a saucepan over medium-high heat until a small drop of batter sizzles immediately. Drop in heaped teaspoons of batter and fry in batches for 3 to 4 minutes, turning, until deep golden and cooked through. Lift out with a slotted spoon and drain briefly.
4. Simmer the kadhi: keep the kadhi at a gentle simmer for 20 minutes, stirring regularly, until slightly thickened and the raw flour taste is gone. If it thickens too much, loosen with a splash of water. Taste and adjust with a little more fine sea salt if needed.
5. Add the pakoras to the kadhi and simmer for 8 to 10 minutes so they soak up the sauce but still hold their shape. Keep the heat low so the yoghurt stays smooth. Turn off the heat while you make the tempering.
6. Make the tempering: heat the ghee in a small pan over medium heat until shimmering. Add the ground cumin and dried red chilli and cook for 20 to 30 seconds until fragrant, then immediately pour over the kadhi. Finish with fresh coriander and serve hot.

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