Ingredients:

• 3 tablespoons of coriander (chopped)
• 2 cups of yogurt
• 1/3 cup of chickpea flour
• 1 teaspoon of turmeric
• 3 tablespoons of coriander (ground)
• 1/2 teaspoon of red chili powder
• 1 tablespoon of ginger and garlic paste
• salt to taste
• 7-8 glasses of water
• 1 tablespoon of Ghee
• 1 teaspoon of cumin
• 1/2 teaspoon of fenugreek seeds
• 4-5 black peppercorns
• 2-3 whole kashmiri red chilies
• 1 medium-sized onion (chopped)
• 1 teaspoon of hing
• 2 medium-sized potatoes (cubed)
• A small bunch of fresh coriander
• 1 teaspoon of Ghee
• 1 teaspoon of cumin
• 1/2 teaspoon of hing
• 1-2 whole kashmiri red chilies
• 1 teaspoon of ground coriander seeds
• 1 teaspoon of kashmiri red chili powder
• 2-3 medium-sized onions (chopped)
• 1/2 green bell pepper (chopped)
• 1 teaspoon of ginger (finely chopped)

Method:

• Start by grinding the coriander seeds in a mortar and pestle, mix and crush, you can also use a blender using the pulse mode to crush them coarsely. We will use the crushed coriander seeds to prepare the pakora and the kadhi, as well as for the final touch.
• Start with the preparation of the yogurt mixture for the kadhi, in the first place, take a bowl, add the yogurt, then add the chickpea flour, turmeric, ground coriander seeds, red chili powder, ginger and garlic paste and salt, mix well and add water, mix well and make sure the mixture is completely lump-free, then set aside for the preparation of kadhi.
• To prepare the kadhi, set up a kadhai or a pan over medium heat, add the Ghee, let the Ghee heat sufficiently, add cumin, fenugreek seeds, black pepper, kashmiri red chilies, onion, and hing, mix well and fry for 2-3 minutes.
• Now add the potatoes and cook until the onions become translucent, this may take about 2-3 minutes. The addition of potatoes is completely optional.
• As soon as the onions become translucent, add the yogurt mixture to the kadhai, make sure to mix it once before adding, reduce the heat to medium and let it simmer for 1 to 2 minutes.
• Once the kadhi comes to a boil, reduce the heat, cover and cook for 30-35 minutes. Make sure to stir at regular intervals.
• After the kadhi has cooked for 30-35 minutes, you will see that the kadhi is cooked and with the potatoes, you can check the salt at this stage and adjust to taste, as well as adjust the consistency of the kadhi by adding hot water.
• As the kadhi seems well cooked, add finely chopped coriander leaves.
• Serve the hot kadhi, adding the pakora 10 minutes before serving; in this case, the pakoras will remain quite tender, keeping them in the kadhi for a long time will make them flaccid.
• Now, take a bowl and add all the ingredients to prepare the pakora, mix well, pressing the dough, the moisture from the onion will help to bind the dough.
• Next, add a little water and mix well, make sure to add very little water as the mixture should be well adjusted and should not be either grainy or thick.
• Heat oil in a pan over medium heat, and once the oil is sufficiently hot, evenly spread the dough and fry them for 15-20 seconds or until they become crispy and golden, make sure not to fry them for too long as they can become dark and give a bitter taste.
• Once the color has become slightly golden brown, remove them and let them rest for 5-6 minutes, during this time, increase the heat to high and reheat the oil well.
• Once the oil is sufficiently heated, add about half of the fried pakoras and fry them quickly for 15-20 seconds or until they become crispy and golden, make sure not to fry them for too long as this can make them dark and give a bitter taste.