Besan Curry (Chickpea Fritters in Curry)

EnlargeCredit: Ingalls Photography SERVES 4–6
 

Ingredients

Canola oil, for frying
1¼ cups besan (chickpea flour)
1 tsp. cumin seeds
½ tsp. asafoetida
½ tsp. black mustard seeds
½ tsp. fenugreek seeds
½ tsp. ground turmeric
½ tsp. white poppy seeds
2 cups plain, full-fat yogurt
Kosher salt, to taste

Instructions

Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Stir 1 cup chickpea flour and 1 cup water in a bowl to make a batter. Working in batches, fry tablespoon-size amounts of batter until puffed, 4–6 minutes; transfer fritters to paper towels. Discard all but 3 tbsp. oil from pan; return to medium-high. Cook cumin seeds, asafoetida, mustard seeds, fenugreek seeds, turmeric, and poppy seeds until seeds pop, 1–2 minutes. Whisk remaining flour, the yogurt, salt, and 3 cups water in a bowl; add to pan, along with fritters. Cook until thickened, 15–20 minutes.