Haryana Kadhi Pakora Thick Yogurt Fritter Curry Haryana Style

Method

1. 1

   Make pakoras: combine besan, sliced onion, green chillies, coriander, ajwain and salt.

2. 2

   Add just enough water to bind into a thick batter.

3. 3

   Heat oil and fry heaped tbsp portions on medium for 4 to 5 minutes until golden and crispy. Drain and set aside.

4. 4

   Make the kadhi: whisk yogurt with besan, turmeric, red chilli powder, coriander powder and 2.5 cups water until completely smooth with no lumps.

5. 5

   Pour into a pot. Bring to a boil on medium heat, stirring constantly — stop stirring only once it comes to a full boil.

6. 6

   Reduce to medium-low. Simmer uncovered 25 to 30 minutes, stirring every 5 minutes, until the kadhi is thick, smooth and the raw besan taste is completely gone.

7. 7

   Add pakoras. Simmer 10 more minutes — they will absorb the kadhi and soften.

8. 8

   Season with salt.

9. 9

   For tempering: heat 2 tbsp ghee. Add cumin, mustard seeds — pop.

10. 10

    Add dried red chillies and asafoetida. Turn off heat.

11. 11

    Add red chilli powder. Pour immediately over the kadhi.