Haryana Kadhi Pakora Thick Yogurt Fritter Curry Haryana Style

Ingredients

• For kadhi batter:
• 1.5 cups yogurt
• 1/4 cup besan (gram flour)
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 2.5 cups water
• Salt
• For pakoras:
• 3/4 cup besan
• 1 medium onion — finely sliced
• 2 green chillies — finely chopped
• 2 tbsp fresh coriander
• 1/4 tsp ajwain
• 1/4 tsp salt
• Water — to make thick batter
• Oil for frying
• For tempering:
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 2 dried red chillies
• 1/4 tsp asafoetida
• 1/2 tsp red chilli powder

Method

1. Make pakoras: combine besan, sliced onion, green chillies, coriander, ajwain and salt.
2. Add just enough water to bind into a thick batter.
3. Heat oil and fry heaped tbsp portions on medium for 4 to 5 minutes until golden and crispy. Drain and set aside.
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. Pour into a pot. Bring to a boil on medium heat, stirring constantly — stop stirring only once it comes to a full boil.
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. Add pakoras. Simmer 10 more minutes — they will absorb the kadhi and soften.
8. Season with salt.
9. For tempering: heat 2 tbsp ghee. Add cumin, mustard seeds — pop.
10. Add dried red chillies and asafoetida. Turn off heat.
11. Add red chilli powder. Pour immediately over the kadhi.