Ingredients

• For the Kadhi:
  • 2 cups yogurt
  • 3 cups water
  • 2 tbsp gram flour (besan)
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp ginger paste
  • Salt to taste
• For the Pakoras:
  • 1 cup gram flour (besan)
  • 1 medium onion, finely chopped
  • 1-2 green chilies, chopped
  • 1 tsp cumin seeds
  • 1 tsp ajwain seeds
  • 1/2 tsp baking soda
  • Salt to taste
  • Oil for frying

Instructions

1. For Kadhi: In a bowl, whisk yogurt, water, gram flour, turmeric powder, red chili powder, and salt until smooth.
2. Heat a pan over medium heat and add the yogurt mixture. Stir continuously to avoid lumps.
3. Let it cook for 10-15 minutes until it thickens slightly.
4. For Pakoras: In a separate bowl, mix all the ingredients for the pakoras, adding just enough water to form a thick batter.
5. Heat oil in a frying pan over medium heat. Drop spoonfuls of batter into the hot oil and fry until golden brown and crispy.
6. Once fried, drain the pakoras on a paper towel to remove excess oil.
7. Once the kadhi has thickened, add the fried pakoras to it and simmer for an additional 5 minutes.
8. Garnish with fresh cilantro and serve hot with rice or naan.