1 1/2cupfull fat yogurtyogurt that's a bit sour is best
4cupswater
for the kadhi:
2tbspoilmustard oil if you have it
1tspcumin seedszeera
1pinchasafoetida or hingoptional
8-10fenugreek seedsmethi seeds
1medium sized onionchopped
1tbspgingerpeeled and chopped
1tbspgarliccrushed
2green chiliesfinely chopped
8-10curry leaves
2red chiliesbroken into pieces
1sprinklegaram masalafor serving
Instructions
For the Pakoras
In a deep bowl mix together the gram flour and all of the spices and the baking soda.
Add the onions and the chopped coriander, mix well.
Add 1/4 cup of water to the mixture, until everything is blended and no clumps of dry flour remain. If needed, ass a little bit more water at a time until everything just comes together, don't make it too watery.
Heat the oil in a deep pan to about medium high heat, add tablespoon-fulls of batter to the oil at a time and fry for a minute or so until you see the edges turn a little golden, turn over the pakoras and cook on the other side.
Remove the pakoras from the oil into a plate or bowl lined with paper towel. The paper towel will soak up the excess oil.
Set aside to be added to the kadhi once that's cooked
For the Liquid Mixture:
In a deep bowl, or a mixing bowl, stir together the gram flour, salt, chili powder, turmeric, and garam masala.
Add the yogurt and the water.
Mix with a whisk or an electric mixer with the whisk attachment on medium speed for at least 2 minutes until it becomes frothy, smooth, and has no lumps in it.
For the Kadhi
In a new, deep pot, heat the oil to medium high and add cumin seeds, curry leaves, and hing or asafoetida. Stir continuously for a few seconds until the cumin seeds begin to sizzle and pop. be very careful not to burn the spices.
Add the chopped onion, cook stirring frequently for about 3 minutes or until they start to become translucent.
Add the chopped ginger, crushed garlic and green chilies. Cook stirring for about a minute.
Add the curry leaves, and the red chili stir and cook for another minute.
Add the liquid curd mixture, stir well, increase the heat to high and bring the kadhi to a boil stirring often.
Lower the heat to a medium flame and cook for about 15 minutes, stirring frequently so that it doesn't brown or stick to the bottom of the pot.
Reduce the heat to low, add the pakoras and cook for 8-10 minutes, stir very gently so as to not break the pakoras.Sprinkle with garam masala before serving, you can also sprinkle the kadhi with some red chili flakes for an extra kick depending on the level of desired spice.