Step 1: Prepare the Kadhi Base

In a large bowl, add 500g of yoghurt and 50g of gram flour. Whisk until well combined and no lumps remain.

Step 2: Dilute the Kadhi Base

Add 1 litre of water to the yoghurt mixture. Whisk again until the yoghurt dissolves completely and the mixture is smooth. Set aside.

Step 3: Prepare the Tempering

Heat 100ml of oil in a large pot. Add 1 tbsp of garlic paste and 2 green chillies. Sauté for 1 minute until fragrant.

Step 4: Cook the Spices

To the pot, add 1 tsp salt, 1 tsp chilli powder, and 1 tsp turmeric powder. Cook the spices for 3-4 minutes.

Step 5: Finish the Spice Base

Add 1 tbsp of water to the spices to prevent them from burning and cook for another 2-3 minutes until the oil separates.

Step 6: Cook the Kadhi

Pour the prepared yoghurt-water mixture into the pot with the spices. Stir continuously with a spoon until the mixture comes to a boil to prevent the yoghurt from curdling.

Step 7: Simmer the Kadhi

Once boiling, reduce the heat to low and allow the kadhi to gently simmer until it reaches your desired consistency.

Step 8: Garnish with Coriander

Add a handful of chopped fresh coriander to the simmering kadhi and stir.

Step 9: Prepare the Pakora Batter

In a separate bowl, combine 3 sliced onions, 250g chopped potatoes, and 300g gram flour.

Step 10: Spice the Pakora Batter

Add spices to the pakora mix: 1 tsp chilli powder, 1/2 tsp turmeric powder, 1 tsp crushed chilli, 1 tsp coriander powder, and 1 tsp salt.

Step 11: Mix the Batter

Gradually add 150ml of water and mix with your hands until everything is well combined into a thick batter.

Step 12: Fry the Pakoras

Heat oil for deep frying in a separate pan. Once the oil is hot, drop small portions of the batter into the oil.

Step 13: Cook Until Golden Brown

Cook the pakoras on both sides on medium heat until they are golden brown and crispy. Remove from the oil with a slotted spoon.

Step 14: Combine Kadhi and Pakoras

Gently add the fried pakoras to the simmering kadhi.

Step 15: Final Simmer

Mix the pakoras into the kadhi well and let it simmer for another 2-3 minutes so the pakoras absorb some of the gravy.

Step 16: Serve

The Kadhi Pakora is ready. Serve hot with roti or steamed rice.

• Stir the kadhi continuously until it comes to a boil to prevent the yogurt from curdling.

• Fry the pakoras on medium heat to ensure they cook through without burning on the outside.

• Add the pakoras to the kadhi just before serving or let them simmer for only a few minutes to prevent them from becoming too soggy.

• You can add other vegetables like spinach or fenugreek leaves to the pakora batter.

• For a different flavor, add a tempering of mustard seeds, curry leaves, and whole red chillies at the end.