Ingredients:

For pakoras (fritters):

• 1 cup gram flour (besan)

• 1 small onion, chopped

• 1 green chili, chopped

• Salt to taste

• Water as needed

• Oil for frying

For kadhi:

• 1 cup yogurt (curd)

• 2 tbsp gram flour (besan)

• 3 cups water

• ½ tsp turmeric powder

• Salt to taste

For tempering:

• 1 tbsp oil or ghee

• 1 tsp cumin seeds

• 1 tsp mustard seeds

• 1 dry red chili

• A pinch of asafoetida (hing)

• Few curry leaves

Instructions:

1. Make pakoras: Mix besan, onion, chili, salt, and water to form a thick batter. Deep fry small portions until golden. Set aside.

2. Prepare kadhi: Whisk yogurt, besan, turmeric, salt, and water until smooth. Cook in a pan on medium heat, stirring until it boils. Simmer for 10 minutes.

3. Add fried pakoras to the kadhi and cook for 5 minutes.

4. Tempering: Heat oil or ghee, add cumin, mustard seeds, red chili, hing, and curry leaves. Pour over the kadhi.