Punjabi Kadhi Pakoda

Whisk besan and curd with salt, red chilli powder, and turmeric powder until smooth. Gradually add water, ensuring there are no lumps.

Cook on high flame until the foam subsides. Lower the flame and continue cooking for 45 minutes to 1 hour.

Heat mustard oil and add crushed garlic, cumin seeds, coriander seeds, fenugreek seeds, diced onion, grated ginger, and green chilli. Cook until golden brown.

Add this tadka to the boiling kadhi.

Mix diced onion, besan, salt, red chilli powder, cumin seeds, garam masala, turmeric powder, cooking soda, and water. Let it rest for half an hour.

Fry the pakoras in hot mustard or refined oil on medium heat.

Check the consistency of the kadhi after cooking for an hour. Add roasted cumin seeds powder, coriander powder, and kasoori methi.

Add the pakoras and bring to a boil. Remove from flame and sprinkle with chopped green coriander leaves.

Heat mustard oil and add asafoetida, cumin seeds, coriander seeds, fenugreek seeds, red chilli, green chilli, and red chilli powder.

Add this tempering to the kadhi.