Punjabi kadhi pakora

Method

1. 1 Mix 15g of besan flour with thinly sliced onion, salt, and a little water to form a thick paste, then fry into pakora balls for 5 minutes until golden brown.
2. 2 Beat the yogurt with the remaining besan flour, turmeric powder, and 400 ml of water until smooth and lump-free.
3. 3 Sauté cumin seeds, mustard seeds, dried chilies, curry leaves, and ing in oil for 30 seconds.
4. 4 Pour in the yogurt mixture and stir continuously until it boils to prevent separation.
5. 5 Reduce the heat to low and simmer for 30 minutes until the soup thickens and the raw flour taste disappears.
6. 6 Add the pakora cubes, cook for another 8 minutes, then season with salt and turn off the heat.

With an appliance

• Oven 1 hr 10 min

  Replace step 5: Pour the yogurt mixture into a covered saucepan, place on the middle rack of the oven at 145 degrees for 35 minutes; about 5 minutes longer than on the stovetop, but the low, even heat helps prevent the soup from separating and allows the batter to cook without constant stirring. Add the pakora balls in the last 8 minutes.