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.

mix well forming a smooth paste.

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

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.

splutter the tempering without burning the spices.

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

further, add prepared besan curd mixture and mix well.

keep stirring until the mixture comes to a boil.

now half cover the kadai and simmer for 30 minutes.

stir in between to prevent from burning.

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

punjabi kadhi is ready, keep aside.

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.

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

squeeze and mix until the flour turns moist.

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

mix well forming a smooth pakora mixture.

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

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

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

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

drop in prepared onion pakora into the kadhi.

simmer for a minute or until the pakoda absorbs kadhi.

prepare the tempering by heating 1 tbsp ghee.

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

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

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