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["In a large mixing bowl, mix together the chickpea flour for the fritters, cumin seeds, cayenne pepper and salt and mix well to remove any lumps.", "Mix in the sweet potatoes, kale and red onion with about 3/4 cup of water to form a thick batter.", "3. Heat the oil and drop spoonfuls of the batter and fry for 3 to 4 minutes on each side until the fritters are crisp. Remove from the oil and drain on paper towels.", "4. While the fritters are cooking, place the yogurt, water, chickpea flour, turmeric salt and ginger in a large mixing bowl and mix well, preferably using a whisk. Set aside for 20 minutes.", "5. Heat the oil for the Kadhi in a large wok, add in 1 and 1/2 teaspoon cumin seeds, coriander seeds, asafetida and fenugreek seeds and cook until the seeds darken and get fragrant, this takes about 30 seconds.", "Add in the curry leaves and then add in the yogurt mixture.", "At this point the mixture will be very thin, let it simmer low and slow for 20 minutes. Add in the pakoras and simmer for 20 minutes. The sauce should still be think, smooth and silky. It will thicken further when the heat is turned off so make sure that it is still relatively thin before turning off the heat.", "8. In a small pan heat the ghee and add in the remaining cumin seeds and the cayenne pepper and cook for about 20 seconds and pour the hot ghee over the kadhi.", "Garnish with cilantro and serve hot with fresh steamed rice."]
