Kadhi Pakoras Recipe Ingredients: Kadhi:  • 1 cup yogurt  • 2/3 cup gram flour (besan)  • 6 cups water  • 2 tablespoons ghee (clear butter)  • Pinch of asafetida (hing)  • 1/2 teaspoon fenugreek seeds (mathi)  • 1/2 teaspoon cumin seeds  • 1 teaspoon turmeric  • 4 whole red chilies  • 2 bay leaves  • 1/2 teaspoon red chili powder  • 1 teaspoon salt  • Pinch of citric acid if needed  Pakoras:  • 3/4 cup besan (Gram flour)  • About 2/3 cup water  Garnish:  • 1 teaspoon of ghee or clear butter  • 1/4 teaspoon of red chili powder or paprika Method: Kadhi:  • Beat the yogurt. Mix in 2/3 cup of gram flour and turmeric. Mix until there are no lumps. Add 3 cups of water slowly and mix well.  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready.  • Add the asafetida, fenugreek seeds, and cumin seeds. When the cumin seeds crack, add the bay leaves, whole red chilies, and red chili powder. Stir for a few seconds.  • Add the yogurt mixture and keep stirring until the kadhi comes to a boil.  • Add 3 cups of water and let it boil and turn the heat to medium low. Stir occasionally and let the kadhi cook for between 1 to 1 1/2 hours. When the kadhi is cooked, add salt. Adding the salt after the kadhi is cooked will prevent the yogurt from breaking. Tip: You can adjust the thickness of the kadhi to your liking by adding water.  Pakoras:  • Mix besan with about 2/3 cup of water and mix well until there is smooth.  • Whip the basen batter using a spoon in a circular motion for about 2-3 minutes. Batter wii become light and fluffy.  • Heat the oil in a flat pan. The oil should be about 1/2 inch deep.  • To check if the oil is ready put one drop of batter in oil, the batter should come up but not change color right away,  • Place about 1 tablespoon of batter into the oil. Batter should not be covered wiyj oil. This will allow the pakoras to expand. The pakoras will be softer if they are shallow fried.  • Fry the pakoras in small batches. Fry the pakoras until golden-brown.  • After the pakoras are fried, soak pakoras in room temperature water for about 10 minutes.  • Next, squeeze the pakoras gently to takeout the water, without breaking the pakoras.  • Add the pakoras to the hot kadhi and let it boil on low-medium heat for approximately 10 minutes.  Garnish:  Heat the ghee (clear butter) lightly in a small saucepan. Add chili powder and/or paprika (adjust to taste). Pour over the kadhi when ready to serve.