Kadhi Pakora

For Yogurt Slurry

In a bowl add sour yogurt, whisk it well untill smooth.

Add bengal gram flour (besan), red chilli powder, turmeric powder, salt to the whisked curd.

Stir using whisker inorder to avoid any lumps.

Add 3 cups water, stir it again. Keep it aside.

For Onion Pakora

Take gram flour (besan) in a bowl, add carom seeds (ajwain), red chili powder and salt.

Then add thinly sliced onions and little water as required to make a thick batter.

Heat oil for deep frying, when the oil becomes medium hot, add a spoonful of the pakora batter in the oil.

When the pakora are partly cooked, then turn over to the other side.

Fry the onion pakora until crispy and golden in colour.

Remove the fried pakora and place them on a kitchen paper towel so that extra oil is absorbed.

Fry the pakora in batches and keep it aside.

For Kadhi Pakora

Heat 2 tablespoons of oil in a large bottom pot.

Add mustard seeds, cumin seeds, fenugreek seeds, dry red chillies, curry leaves and a generous pinch of asafoetida.

Once it's start to splutter add crushed garlic and chopped onions, saute until it's translucent.

Then add the yogurt slurry, bring the kadhi to a boil. Keep on stirring often.

After it comes to a boil, then lower the heat and simmer it.

Allow kadhi to thicken a bit, if it becomes too thick, then add some hot water.

Now add the onion pakora to the kadhi. Stir gently.

Garnish with chopped coriander leaves and serve Punjabi Kadhi Pakora hot with steamed rice.