Ingredients (for the pakoras)

1 cup potatoes, cubed

1 cup aubergine, cubed

1 cup onions, chopped fine

3 cups chickpea flour

1 cup yogurt

1 tsp coriander powder

1 tsp dry mango powder

1 tsp red chili powder

1 tsp chaat masala

1 tsp ginger

salt, as needed

water to make the batter, as needed

oil, to deep fry

Ingredients (for the kadhi)

2 tbsp chickpea flour

2 cups yogurt

½ tsp turmeric powder

1 tsp coriander powder

1 tsp red chili powder

2 dry red chilies

a handful of curry leaves

1 tsp cumin seeds

1 tsp mustard seeds

¼ tsp hing

3 medium onions, chopped fine

2 tbsp ghee

1 tsp chaat masala

1tsp methi seeds

¼ tsp red chili paste

salt, to taste

Ingredients (for the temerping)

2 tbsp ghee

1 dry red chili

½ tsp cumin seeds

½ tsp mustard seeds

1 medium onion, julienne

1 tsp ginger

1 tsp garlic

½ tsp chaat masala

½ tsp coriander powder

½ tsp red chili powder

1 tsp kasoori methi

½ tsp carom seeds

a pinch of dry mango powder

salt, to taste

Method

These are the ingredients for the pakoras.

To a bowl, add the chickpea flour.

Next, add the salt.

Then, add the dry mango powder.

Next, add the red chili powder.

Add the turmeric.

Then, add the carom seeds.

Next, add the chaat masala.

Then, add the coriander powder.

Add the dry mango powder.

Add water as needed.

Finally, add the yogurt.

And give it a good mix.

Add the potatoes.

Then, add the aubergine.

Finally, add the onions.

And mix everything in.

Take a little mixture onto a spoon and gently drop it into hot oil.

Fry a few pakoras at a time.

Drain off the excess oil and set aside.

This is the list of ingredients for the kadhi.

To a bowl, add the yogurt.

Whisk it to remove lumps.

Then, add the chickpea flour.

Give it a good mix.

Next, add the turmeric.

Then, add the coriander powder.

Add the red chili powder.

And mix the spices in.

Finally, add the water.

And make it into a thin batter. This is the buttermilk.

To a pan, add ghee.

Next, add the dry red chilies.

Add the cumin seeds.

Then, add the mustard seeds.

Add the curry leaves.

Then, add the methi seeds.

Next, add the hing and sauté for a minute.

Add the onions.

Cook them till they turn golden brown.

Add the ginger and garlic paste.

Next, add the garam masala.

Then, add the cumin powder.

Next, add the coriander powder.

Add the red chili powder.

Add the chaat masala.

Then, add the red chili paste.

Finally, add the buttermilk.

Mix everything in and let it cook for a few minutes.

Add the salt.

And bring it to a boil.

Then, add the kasoori methi.

These are the ingredients for the tempering.

To a pan, add ghee.

Next, add the cumin seeds.

Then, add the red chili.

Next, add the mustard seeds.

Add the carom seeds.

Add the onions,

Saute them for a few minutes, till they turn golden brown.

Next, add the ginger.

Then, add the garlic and sauté for a few minutes.

Then, add the dry mango powder.

Next, add the chaat masala.

Add the coriander powder.

Add the red chili powder.

Then, add the kasoori methi.

Mix the masalas in completely.

Add this tempering to the kadhi.

Mix the masala in completely with the kadhi.

Finally, add the pakoras, mix them and take it off the heat.

Garnish with a little cream on top.

Serve hot.