Punjabi Kadhi Pakora

Method

1. To make the kadhi, sift the gram flour into a large bowl and add the salt, turmeric, ground cumin, garam masala and yoghurt and water mixture. Gently stir to combine, then add 750 ml (25 fl oz / 3 cups) water and whisk gently to make a thin batter. Set aside to rest.
2. Place the ghee or oil in a deep saucepan set over a medium heat. Once the oil is hot, add the cumin seeds and fenugreek seeds. As soon as the seeds start to sizzle, add the onions and cook for 4 minutes. Add the garlic, ginger and chillies and cook for a further 2 minutes, then lower the heat and sprinkle in the dried fenugreek leaves. Pour the rested yoghurt mixture into the pan and cook, stirring continuously, for 5 minutes, or until the mixture thickens and forms bubbles. Remove from the heat and set aside.
3. To make the pakoras, sift the gram flour into a large bowl and then add the remaining ingredients and mix to combine. Slowly pour in 90 ml (31/4 fl oz/1/3 cup) water, a little at a time. The amount of water you need will depend on the flour you are using – some flours require more water than others. Gently mix the water into the flour with your fingers until all of the vegetables are coated. You’re aiming for a mixture that sticks to your fingers and is not too runny.
4. Pour enough ghee or oil into a deep, heavy-based saucepan to fill it halfway. Heat the oil over a medium heat until it’s about 175°C/350°F. Test the temperature of the oil by dropping a tiny amount of the pakora batter into the oil – if it floats to the surface immediately, the oil is hot enough. Once the temperature is correct, carefully drop 6 tablespoons of pakora mix, one by one, into the hot oil and fry for 2–3 minutes until the pakora are golden and crispy. Once cooked, transfer to a plate lined with kitchen paper to drain the excess oil, then repeat with the remaining batter.
5. Once all the pakoras are made, drop them into the reserved kadhi mixture. Warm through over a low heat for 10–12 minutes and serve hot with rice and the chopped fresh coriander (cilantro) to garnish.