Kadhi Pakora (Yogurt Curry with Fritters)

Slice the onion thinly.

Mix 80g gram flour with the onion and a small pinch of salt, then add a little at a time from the measured water until the batter sits on a spoon without running off.

Reserve part of the measured 250ml cooking oil for the next step and heat the rest over medium heat to 180C.

Fry tablespoon portions without crowding for 3 to 4 minutes until golden and crisp, then drain well.

Combine the remaining 60g gram flour, 400g plain yogurt, 0.5 tsp turmeric, and 0.5 tsp red chili powder.

Pour in all the measured water left after making the pakora batter and whisk until smooth.

Heat the reserved cooking oil in a pot over medium heat and bloom 1 tsp cumin seeds for about 10 seconds.

As soon as the seeds sizzle, pour in the kadhi base before they burn.

Stir constantly over medium heat until the mixture begins to simmer.

When small bubbles appear around the edge, reduce to low heat and season with the remaining portion of the measured 1.5 tsp salt, keeping the yogurt from splitting.

Simmer over low heat for 20 minutes, stirring now and then so the base does not catch on the bottom.

When the gravy is pale yellow, smooth, and lightly thickened, add the pakoras and simmer 5 more minutes before serving.