Kadhi Pakora Recipe

1. Prepare Kadhi Mixture:
   In a bowl, whisk together besan, curd, and 3 cups water until smooth and lump-free.
2. Cook Kadhi:
   Heat oil or ghee in a large pot. Add cumin seeds, fenugreek seeds, and dried red chilies. When they splutter, add onions and green chilies. Sauté until golden, then add ginger and garlic. Stir in coriander, turmeric, red chili powder, and garam masala. Pour in the besan-curd mixture, stirring constantly. Bring to a gentle boil, then simmer on low heat for about 30 minutes, stirring occasionally, until thickened.
3. Make Pakoras:
   In a separate bowl, mix onions, green chilies, coriander leaves, ginger, besan, corn starch, ajwain, salt, red chili powder, garam masala, and baking soda. Add a little water to form a thick, sticky batter. Heat oil in a pan. Drop small portions of batter into hot oil and deep fry until golden and crisp. Drain on paper towels.
4. Prepare Tadka:
   In a small pan, heat ghee. Add cumin seeds and dried red chilies. When cumin sizzles, add curry leaves and fry until crisp. Turn off the heat and add hing and red chili powder.
5. Assemble and Serve:
   Add pakoras to the hot kadhi and simmer for 2–3 minutes if you like them soft, or keep them aside for crispier texture. Pour the hot tadka over the kadhi pakora just before serving. Enjoy hot with rice or roti.

Source: - indianhealthyrecipes.com