Ingredients:

For the pakoras (dumplings):

• 1 cup gram flour (besan)

• 1–2 green chilies (chopped)

• 1 tsp ginger paste

• 2 tbsp chopped coriander leaves

• Salt to taste

• Water as needed

• Oil for frying

For the kadhi:

• 1 cup yogurt (curd)

• 2 tbsp gram flour (besan)

• ½ tsp turmeric powder

• 1 tsp cumin seeds

• 1 pinch asafoetida (hing)

• 1–2 dried red chilies

• Salt to taste

• 1 tbsp oil or ghee

• 3–4 cups water

Instructions:

1. Make pakoras: In a bowl, mix gram flour, green chilies, ginger, coriander leaves, salt, and a little water to form a thick batter. Heat oil and drop small spoonfuls of batter into the oil. Fry until golden. Remove and keep aside.

2. Prepare kadhi mixture: In another bowl, whisk yogurt, gram flour, turmeric, salt, and water until smooth.

3. Heat oil or ghee in a pan. Add cumin seeds, hing, and dried red chilies. Let them splutter.

4. Pour in the yogurt mixture and cook on medium heat, stirring continuously to avoid lumps.

5. Simmer for 10–15 minutes until the kadhi thickens.

6. Add the fried pakoras to the kadhi and cook for 5 more minutes so they soak up the flavor.

7. Serve hot with steamed rice or roti.