Step-by-Step Instructions

1. 1.Prepare Pakora Batter

   In a bowl, combine 1 cup besan (gram flour), 1/4 tsp hing (asafoetida), 1/2 tsp salt, and 1/4 tsp turmeric powder. Gradually add water and mix well to form a thick, smooth batter, ensuring no lumps remain. The batter should be thick enough to drop easily but not runny.

2. 2.Fry Pakoras

   Heat cooking oil in a kadai (wok) over medium heat. Once the oil is hot, carefully drop small, irregular portions of the prepared besan batter into the oil using your fingers or a spoon. Fry the pakoras until they are golden brown and crispy on all sides, turning occasionally with a slotted spoon. Remove the fried pakoras and set aside.

3. 3.Prepare Kadhi Mixture

   In the same bowl with the remaining pakora batter, add 1/2 cup besan and 1 cup water. Mix well to create a thin, smooth batter. Then, pour in 2 cups of buttermilk (mattha) or yogurt (dahi) and whisk thoroughly until completely combined and smooth.

4. 4.Cook Kadhi Base

   In the kadai (after removing excess oil if any), add 2 tbsp mustard oil. Once hot, add 1/2 tsp turmeric powder, 1 tsp salt, 1 tbsp coriander powder, and 1 tsp red chilli powder. Stir and cook the spices for 1-2 minutes until fragrant and the oil separates.

5. 5.Simmer Kadhi

   Pour the prepared besan and buttermilk/yogurt mixture into the kadai with the cooked spices. Stir continuously to prevent lumps and curdling. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the kadhi thickens to your desired consistency. Add the fried pakoras to the simmering kadhi and let them soak for a few minutes.

6. 6.Prepare Tadka (Tempering)

   In a separate small pan, heat 2 tbsp mustard oil. Add 1 tsp rai (mustard seeds) and let them splutter. Then add 1 tsp dhaniya (coriander seeds), 2-3 whole dried red chilies, and 1/4 tsp hing (asafoetida). Sauté for a few seconds. Add 1/2 chopped onion and 4-5 cloves of chopped garlic. Fry until the onions turn translucent and the garlic is lightly browned. Finally, add 1/2 chopped tomato and cook until it softens and blends with the other ingredients.

7. 7.Finish and Serve

   Pour the hot tadka over the kadhi in the kadai. Stir gently to combine. Serve hot with rice or roti.