Ingredients

Method

Heat 3 Tablespoons of oil in a saucepan until very hot, add the whole cumin and let it splutter, add the onions which should be finely chopped, let them brown very slowly till melting.

Whisk the yoghurt with the turmeric, chilli and salt, adding the chickpea flour a little at a time until incorporated into a fine cream; alternatively whizz with the hand blender. Add this to the onions and let it simmer gently.

While the onions are slowly melting, make the batter for the dumplings: to do this, put the chickpea flour into the beaker adding peeled ginger and garlic, peeled and quartered onions, dry spices, green chilli, salt and enough water to make a thick batter, using the hand blender.

When this is smooth, heat enough oil to deep fry the pakoras a batch at a time: the oil needs to be extremely hot so take care. Drain each batch on kitchen paper. When all the pakoras are fried, add them gently to the creamy sauce, which should be fairly thick and a bright yellow by now. Serve with boiled rice.

If you need to reheat the Kadhi, do so gently, adding a little boiling water to loosen it.