For Kadhi:

• 3 tbsp besan/gram flour
• ½ tsp turmeric
• 1 tsp Kashmiri red chili powder
• ¼ tsp ajwain
• 1 tsp salt
• 1 cup curd/yogurt, sour
• 5 cup water
• 2 tbsp oil
• ½ tsp methi 
• 1 tsp jeera
• 1/4 rai
• 1 dried red chili
• Pinch Hing
• 1 chili, slit
• 2 tbsp coriander,

For Pakora

• 1 cup besan/gram flour
• ½ tsp salt
• ¼ tsp baking soda
• oil, for frying

For Tempering

• 1 tbsp ghee
• 1 tsp cumin/jeera
• 1 dried red chili, broken
• ½ tsp Kashmiri red chili powder

For Kadhi Preparation

1. Firstly, in a large bowl take 3 tbsp besan, ½ tsp turmeric, 1 tsp chilli powder, 1 tsp salt and 1 cup curd.
2. Mix well forming a smooth paste.
3. Now add 4 cups of water and mix well. keep aside.
4. In a large Kadai heat 2 tbsp oil and add ½ tsp methi, 1 tsp cumin, 1/4 ajwain tsp, 1/4 rai, 1 dried red chilli and pinch hing.
5. Splutter the tempering without burning the spices.
6. Now add 1 chilli saute
7. Further, add prepared besan curd mixture and mix well.
8. Keep stirring until the mixture comes to a boil.
9. Now half cover the kadai and simmer for 30 minutes.
10. Stir in between to prevent from burning.
11. Add 1 cup water or as required and adjust the consistency.

Kadhi is ready, keep aside.

Pakora preparation

1. Firstly, in a small bowl
2. Add 1 cup besan, ½ tsp salt,1/4tsp ajwain and mix well.
3. Squeeze and mix until the flour turns moist.
4. Pinch of baking soda.
5. Mix well forming a smooth pakora mixture.
6. Deep fry in hot oil, keeping the flame on the medium.
7. Stir occasionally, until the pakora turns golden brown and crisp.
8. Drain off the pakora onto the kitchen paper to absorb excess oil.

Kadhi Pakora

1. Drop-in prepared pakora into the kadhi.
2. Simmer for a minute or until the pakora absorbs kadhi.
3. Prepare the tempering by heating 1 tbsp ghee.
4. Add 1 tsp cumin, 1 dried red chilli, ½ tsp chilli powder.
5. Pour the tempering over kadhi and add 2 tbsp coriander. mix well.

Finally, enjoy Kadhi Pakora with jeera rice or steamed rice.

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