1 Make the Kadhi Base

1. In a mixing bowl, whisk together curd, besan, turmeric, TBOF Himalayan Pink Salt, and water until smooth and lump-free.

2 Prepare the Tempering

2. Heat TBOF Groundnut Oil in a pan. Add cumin seeds, curry leaves, dry red chillies, and grated ginger. Let them sizzle and release their aroma.

3 Cook the Kadhi

3. Pour the curd mixture into the pan and bring it to a boil. Reduce heat and let it simmer for 20–25 minutes, stirring regularly to prevent curdling.

4 Mix the Pakora Batter

4. In a separate bowl, combine besan, finely sliced onion, ajwain, TBOF Himalayan Pink Salt, and enough water to make a thick batter.

5 Fry the Pakoras

5. Heat oil in a kadhai. Drop spoonfuls of the batter into the hot oil and fry until the pakoras are golden brown and crisp.

6 Combine and Serve

6. Add the hot pakoras to the simmered kadhi just before serving so they soak up the flavour but stay slightly crisp. Serve with steamed rice or jeera rice for a complete North Indian meal.