Kadhi pakora

Method

1. 1 Dry-roast 20g of besan flour in a pan for 4 minutes until browned and fragrant, then mix with yogurt; roasted besan is what distinguishes the Rajasthan version from the Punjab version which uses raw besan.
2. 2 Beat the mixture with 500 ml of water until smooth, then strain through a sieve to ensure there are no lumps.
3. 3 Mix the remaining besan flour with the thinly sliced onion and water, then fry the pakora balls for 5 minutes until golden brown.
4. 4 Sauté cumin seeds, mustard seeds, dried chilies, curry leaves, and ing, then pour in the yogurt mixture and stir continuously until it boils.
5. 5 Simmer for 35 minutes until the soup thickens, dip the pakora in hot water for 30 seconds before adding it to the pot so that the balls soften without dissolving.

With an appliance

• Oven 1 hr

  Step 5: After the yogurt mixture has just boiled in step 4, transfer it to a partially covered bowl and bake on the middle rack of the oven at 150 degrees for 35 minutes; keep the pakora separate, only dip it in hot water and add it after removing the soup from the oven so that the cubes do not melt.