Punjabi Kadhi Pakoda

Cut onion to thin slices. To it add gram flour/ besan, spices, finely chopped coriander leaves, finely chopped chilly, ginger pieces and cooking soda. Add water little by little so that the onions are well coated. Make sure the batter is slightly thin but not watery. Check for salt and add accordingly.

Heat sufficient oil for frying pakoras. Once heated fry small portions. Fry till golden colour. Transfer on kitchen towel, set aside for later use.

In a cooking vessel, take some oil, once heated add mustard seeds, cumin seeds, curry leaves, fenugreek seeds, coriander seeds, onion slices and fry well till its light golden colour on medium flame.

In a large mixing bowl, whisk yogurt till you get smooth texture without any lumps. Add all the spices, besan and water. For better results use a strainer to get even and smooth consistency of kadhi.

Add this to the tempering. Let the yogurt mixture come to boil. simmer and cook for few minutes.

Add the pakoras and cover the lid for 2 to 3 minutes. Remove from flame and garnish with finely chopped coriander leaves.

Serve hot with rice, phulkas or parathas.