ingredients
serves: 4 – 6
1 cup (100 g) 3 1/2 oz Gram flour (besan)
1/2 cup (60 g) 2 oz Onions, chopped
1 tbsp (25 g) Ginger (adrak), chopped
4 – 5 Green chillies, chopped
1/2 tsp (2 g) Salt
1/4 tsp (1 1/2 g) Baking powder
Vegetable oil for frying

for the kadhi:
1 cup (100 g) 3 1/2 oz Gram flour
1 kg (2.2 lb) Yoghurt (dahi)
Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
10 Dry red chillies (sookhi lal mirch)
1 tsp (2 g) Coriander (dhaniya) seeds
1 tsp (3 g) Fenugreek seeds (methi dana)
1 tsp (3 g) Mustard seeds (rai)
1 tsp (2 g) Cumin (jeera) seeds
1/2 tsp (1 g) Asafoetida (hing)
15 – 20 Curry leaves (kadhi patta)

for the tempering:
2 tbsp (30 g) 1 oz Ghee
2 tsp (4 g) Red chilli powder
method
1. For the pakora, mix the gram flour with onions, ginger, green chillies, salt, and Baking powder. Add just enough water to make a thick batter. Divide the batter into lemon-sized balls and keep aside.

2. Heat the oil in a wok (kadhai); carefully slide in the balls and deep-fry till golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.

3. For the kadhi, mix the gram flour with yoghurt. Add salt and turmeric powder.

4. Heat the mustard oil till it starts smoking; add dry red chillies, coriander seeds, fenugreek seeds, mustard seeds, and cumin seeds. When they crackle, add asafoetida.

5. Now add the gram flour mixture and curry leaves. Cook on low heat for 2 hours.

6. For the tempering, heat the ghee and remove from heat. Add the red chilli powder and immediately, pour this to the above mixture. Add the dumplings and serve hot.

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