Besan Ki Kadhi

INGREDIENTS
For Kadhi Mixture

Besan (chickpea flour), 1 cup
Yogurt, 1.5 cups
Water, 3 cups or more (as needed)
Red chilli powder, 1/2 teaspoon
Turmeric powder, 1 teaspoon
Garam masala powder, 1/2 teaspoon
Salt, as needed
For PakorasBesan (chickpea flour), 1 cup
Red chili powder, 1/2 teaspoon
Salt, 1/2 teaspoon (add more according to taste later)
Water, as needed
Baking soda, 1/2 teaspoon

For Cooking Kadhi

Ginger and garlic paste, 1 tablespoon
Cumin seeds, 1 tablespoon
Whole red chilli pods, 3-4
Finely chopped onion, 1/2 cup
Fenugreek (methi) seeds, 4-5
Green chillies, finely chopped, seeds removed, 1 small
Curry leaves, 5-6
Canola oil, 1/2 cup
Special EquipmentLarge, deep cooking pot for boiling large volume of kadhi.

STAGE ONE: MAKING PAKORA BATTER

1. Use a flour sifter over a glass bowl to add 1 cup besan, 1/2 teaspoon red chilli powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Add enough water gradually, while mixing with a spatula, to make a thick paste like batter.

2. Set the batter aside for a couple of hours.

STAGE TWO: MAKING YOGURT MIXTURE

1. In a frying pan, dry roast (without oil) 1 cup chickpea flour until it browns lightly. Set the roasted flour aside.

2. In a blender add 1.5 cups yogurt, the roasted chickpea flour, 1/2 teaspoon chilli powder, 1 teaspoon turmeric powder, 1/2 teaspoon garam masala powder, 3 cups water, and 1 teaspoon salt.

3. Blend the contents until well combined. Do not over blend!

STAGE THREE: MAKING KADHI MIXTURE

1. In a large, deep cooking pot, add 1/2 cup canola oil, 1 tablespoon ginger and garlic paste, 1 tablespoon cumin seeds, and 4-5 methi seeds, 1/2 cup fine chopped onions and set to heat on a low flame to avoid burning.

2. When seeds begin to crackle and onions are well sauteed, remove the pot from heat and slowly add the yogurt mixture and 2-3 curry leaves.

3. Bring the mixture to a boil and allow it to cook for 30 minutes at least. If it begins to get very thick, add a little warm water. When well cooked for 30 minutes and kadhi consistency is fluid but not too thin, remove from heat.

STAGE FOUR: MAKING PAKORAS

1. Take enough oil for deep frying in a pan and heat it up.

2. Using a spoon, pour little quantities of pakora batter into the heated oil to make pakoras (fritters)

3. Fry the pakoras until they are crispy and golden. Keep turning them to fry both sides well.

4. Once well done, take out the pakoras and drop them directly in the kadhdi mixture set aside in Stage Three.

STAGE FIVE: FINALIZING THE KADHI, SIMMER COOK!

1. Bring the kadhi with the pakoras to a gentle simmer to make sure pakoras absorb the kadhi liquid.

2. Serve out the kadhi pakoras in a dish.

STAGE SIX: TEMPERING (TADKA)

1. For the tempering (tadka) add about 4 tablespoons of canola oil, cracked chilli pods, 4-5 curry leaves, and green chillies and set on heat until chilli pods begin to crackle. Quickly remove from heat and pour the contents all over the surface of the kadhi pakoras.