Haryanvi Kadhi Pakora Thick Yogurt Fritter

Method

1. 1

   Fry the pakora: Make a thick batter from gram flour, chopped onion, green chilli, red chilli powder, baking soda and salt with enough water. Deep fry spoonfuls in hot oil on medium heat for 3 to 4 minutes until golden. Drain. Keep aside.

2. 2

   Make the kadhi base: Whisk yogurt smooth. Add gram flour — whisk until no lumps. Add 3 cups water while whisking. Add turmeric and salt. Strain if lumpy.

3. 3

   Cook the kadhi: Pour into a heavy pot on medium heat. Stir continuously as it heats. Once boiling, reduce to medium-low. Cook stirring every 2 minutes for 18 to 20 minutes until the gram flour taste is completely gone and the kadhi has thickened noticeably. Haryanvi kadhi is thicker than other versions.

4. 4

   Add pakora: Add the fried pakora. Cook 5 more minutes.

5. 5

   Make a strong tempering: Heat 2 tbsp ghee in a pan until very hot. Add mustard seeds — pop. Add cumin seeds and fenugreek seeds — fenugreek seeds are particularly prominent in the Haryanvi version. Add asafoetida, curry leaves and dried red chilli. Stir 15 seconds. Add ginger paste — stir 30 seconds. Add red chilli powder — stir 10 seconds on low.

6. 6

   Pour tempering into kadhi: Pour the entire hot ghee tempering into the simmering kadhi. Stir well.

7. 7

   Add garam masala: Add garam masala. Stir.

8. 8

   Simmer 5 more minutes.

9. 9

   Taste: The Haryanvi kadhi should be tangier and thicker than other regional versions, with a distinctive slight bitterness from the fenugreek seeds.

10. 10

    Serve: Serve hot with steamed rice or bajra roti.

11. 11

    Note: Haryanvi Kadhi is a staple of the state's cooking and is eaten several times a week in most households. The Haryanvi version is distinguished by the use of sour yogurt (rather than fresh yogurt), the larger quantity of gram flour creating a thicker body, and the more generous use of fenugreek in the tempering. In western Haryana districts bordering Rajasthan, the kadhi is virtually indistinguishable from Rajasthani kadhi.