Ingredients
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Method
- 1
Make the pakora batter. Mix 40 g of the chickpea flour with the onion, green chilli, ground cumin, half the salt and 4 tbsp water. It should be thick and sticky.
- 2
Heat 2 tbsp of the oil in a frying pan. Drop in teaspoons of batter and fry for 4 minutes, turning, until golden and crisp. Drain on paper.
4 min - 3
Whisk the yoghurt, remaining 20 g chickpea flour, turmeric, chilli powder, remaining salt and the water in a large pan until completely smooth.
- 4
Bring to a simmer over a medium heat, stirring all the time. Turn the heat low and cook for 25 minutes, stirring now and then, until it thickens and smells mellow.
25 min - 5
Add the pakoras and simmer for 5 minutes so they soften slightly.
5 min - 6
Heat the last tablespoon of oil in a small pan. Add the cumin, mustard and fenugreek seeds and dried chillies for 30 seconds until they pop, then pour over the kadhi. Serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.