Haryanvi Kadhi Pakora Yogurt Gram Flour Curry

Method

1. 1

   Prepare sour yogurt: Haryanvi kadhi uses yogurt that is sour. If your yogurt is fresh, leave 2 cups of yogurt in a bowl uncovered at room temperature for 6 to 8 hours. It will become slightly sour and tangy. This sourness is essential — do not skip this step.

2. 2

   Make the kadhi batter: In a large bowl, whisk the sour yogurt and 4 tbsp besan together until completely smooth with no lumps. Add 1/2 tsp turmeric, 1 tsp red chilli powder and salt. Add 4 cups water and whisk again until the mixture is smooth and thin like lassi. Lumps of besan will cause the kadhi to taste raw and floury, so spend time whisking properly.

3. 3

   Cook the kadhi on low heat: Pour the yogurt-besan mixture into a heavy pot. Place on medium heat. Stir continuously as it heats — if you stop stirring it will stick to the bottom and form lumps. Once it comes to a boil, reduce heat to low and simmer uncovered for 30 to 35 minutes, stirring every 4 to 5 minutes. The kadhi will thicken slightly and turn from pale white to a soft yellow colour.

4. 4

   Make the pakora batter: While the kadhi simmers, make the fritters. In a bowl combine 1 cup besan, 1 finely chopped onion, 2 finely chopped green chillies, 1/2 tsp cumin seeds, 1/2 tsp ajwain (carom seeds — these aid digestion and give the pakoras a distinctive flavour), 1/4 tsp turmeric and salt. Add water gradually and mix until you have a thick batter that drops slowly from a spoon. The batter should be thick enough to hold its shape when dropped into oil.

5. 5

   Heat oil for frying: Pour oil into a deep pan to about 8 cm depth. Heat on medium. To test if the oil is ready, drop a tiny piece of batter into it — it should rise to the surface within 3 seconds and not sink or burn immediately.

6. 6

   Fry the pakoras: Drop small spoonfuls of batter into the hot oil — each pakora should be roughly the size of a large grape. Fry 8 to 10 at a time without crowding. Fry on medium heat for 4 to 5 minutes, turning once or twice, until they are deep golden brown all over. Remove with a slotted spoon and drain on paper towels.

7. 7

   Add pakoras to kadhi: Once the kadhi has simmered for 30 minutes and thickened slightly, add all the fried pakoras into it. Stir gently. Simmer together for 5 more minutes so the pakoras absorb the kadhi and soften slightly.

8. 8

   Prepare the tempering: The tempering is added at the very end and transforms the kadhi completely. Heat 2 tbsp ghee in a small pan on medium-high heat. Once the ghee is hot, add 1 tsp cumin seeds and 1/2 tsp mustard seeds. Wait for them to splutter and pop — about 30 seconds. Add 2 dried red chillies, 8 curry leaves and 1/4 tsp asafoetida. Everything will sizzle dramatically. Turn off the heat and add 1/2 tsp red chilli powder directly to the hot ghee — it will bloom and turn the ghee bright red.

9. 9

   Pour tempering over kadhi: Pour the entire hot tempering over the simmering kadhi immediately. It will sizzle and release an incredible aroma of toasted spices and ghee. Stir gently once.

10. 10

    Taste and adjust: Taste the kadhi. It should be sour, mildly spiced, creamy and aromatic. If it is not sour enough add a small squeeze of lemon juice. If it is too thick add a little water and simmer 2 minutes more.

11. 11

    Serve: Serve the hot kadhi pakora over steamed basmati rice or with hot chapati. The combination of the creamy tangy kadhi, the soft pakoras and the fragrant ghee tempering is deeply comforting.

12. 12

    Leftovers: Kadhi thickens significantly as it cools. When reheating, add a little water and stir on medium heat until it reaches the right consistency.