Step 1

firstly, in a large bowl take 5 tbsp besan, ½ tsp turmeric, 1 tsp chilli powder, ¼ tsp ajwain, ½ tbsp ginger garlic paste, 1 tsp salt and 1 cup curd.

Step 2

mix well forming a smooth paste.

Step 3

now add 4 cup water and mix well. keep aside.

Step 4

in a large kadai heat 2 tbsp oil and add ½ tsp methi, 1 tsp cumin, ½ tsp pepper, 1 tsp coriander seeds, 1 dried red chilli and pinch hing.

Step 5

splutter the tempering without burning the spices.

Step 6

now add 1 onion, 1 chilli and saute until onions soften.

Step 7

further, add prepared besan curd mixture and mix well.

Step 8

keep stirring until the mixture comes to a boil.

Step 9

now half cover the kadai and simmer for 30 minutes.

Step 10

stir in between to prevent from burning.

Step 11

add 1 cup water or as required and adjust the consistency.

Step 12

punjabi kadhi is ready, keep aside.

Step 13

firstly, in a small bowl take 2 onion, 1 tsp ginger paste, 2 chilli, ¼ tsp ajwain, ¼ tsp turmeric, 1 tsp kasuri methi and 2 tbsp coriander.

Step 14

add 1 cup besan, ½ tsp salt and mix well.

Step 15

squeeze and mix until the flour turns moist.

Step 16

further, add 2 tbsp curd and ¼ tsp baking soda.

Step 17

mix well forming a smooth pakora mixture.

Step 18

wet your hand with water and scoop out a small ball sized mixture. wet hand prevents the batter from sticking.

Step 19

deep fry in hot oil, keeping the flame on the medium.

Step 20

stir occasionally, until the pakoda turns golden brown and crisp.

Step 21

drain off the pakoda onto the kitchen paper to absorb excess oil.

Step 22

drop in prepared onion pakora into the kadhi.

Step 23

simmer for a minute or until the pakoda absorbs kadhi.

Step 24

prepare the tempering by heating 1 tbsp ghee.

Step 25

add 1 tsp cumin, 1 dried red chilli, ½ tsp chilli powder.

Step 26

pour the tempering over kadhi and add 2 tbsp coriander. mix well.

Step 27

finally, enjoy kadhi pakora with jeera rice or steamed rice.