Kadhi Pakora — Gram Flour Dumplings in Spiced Yogurt Broth

In a mixing bowl, combine chickpea flour, yogurt, salt, and cumin. Mix until you have a thick, smooth batter that coats the back of a spoon.

Heat sunflower oil in a deep frying pan over medium-high heat — use at least 1.5 to 2 inches of oil. The oil is ready when a drop of batter sizzles immediately on contact and floats to the surface within 1-2 seconds.

Drop spoonfuls of batter (about 1 tablespoon each) into the hot oil. Fry in batches for 3-4 minutes, turning once, until the dumplings are golden brown and cooked through.

Remove with a slotted spoon and drain on paper towels. Set aside.

In a large saucepan, whisk together yogurt, water, turmeric, salt, and cumin until smooth. Place over medium heat.

While the dumplings simmer, heat 3 tablespoons sunflower oil in a small skillet over medium heat. Add cumin SEEDS and let them sizzle for 30 seconds.

Gently drop the fried dumplings into the simmering kadhi broth. Let them cook together for 5-7 minutes, allowing the dumplings to absorb the broth and swell slightly.

While the dumplings simmer, heat 3 tablespoons sunflower oil in a small skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds.

Add the chopped yellow onion and cook until softened and translucent, about 4 minutes. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.

Add turmeric and cayenne, stir for 15 seconds, then immediately pour the entire tadka (oil and all) into the simmering kadhi.

Stir gently to incorporate the tadka throughout the kadhi. Taste and adjust salt if needed. Let everything simmer together for 2 more minutes.

Remove from heat. Garnish generously with fresh cilantro and serve hot with steamed basmati rice or roti.