1) In a large bowl, add 1/2 cup besan and 1 1/2 cups yogurt. Whisk until besan and yogurt are well combined.
2) Add 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder and 1 teaspoon coriander powder and whisk until it is a smooth batter.
3) Add 6 cups of water and mix well. Set aside.
4) In a large deep pan, add 2 tablespoons of oil on medium-high heat.
5) Once the oil is heated add methi seeds and cumin seeds. Let them splutter and then add hing.
6) Add the sliced onion along with chopped green chili and cook for 2 minutes. Then add the chopped ginger and garlic and cook for another minute.
7) Add the prepared besan-yogurt mixture into the pan.
8) Now with heat on medium-high, stir continuously until the kadhi comes to a boil. Once it comes to a boil, lower the heat to low and let it cook for 30 minutes. Be sure to keep stirring it in between.
9) Add salt after the kadhi has been cooking for 15 minutes or so. While the kadhi is cooking, make the pakora.
1) To a large bowl, add 1 cup besan, 1 cup sliced onion, 1 chopped green chili, 1/4 cup chopped cilantro, 1/4 teaspoon turmeric, 1/8 teaspoon red chili powder, 1/2 teaspoon coriander seeds, 1/4 teaspoon ajwain and 1/2 teaspoon salt.
2) Add about 1/4 cup water and mix Feel free to add more water if needed. The batter should not be too thick or too thin.
3) Add 1/4 tsp baking soda and mix the batter again.
4) To a Kadai or frying pan heat oil to medium heat.
5) Once the oil is hot, give the batter one more mix and start dropping about 1-2 Tbsp. of batter at a time.
6) Let them cook until they turn golden brown from one side and then flip and cook the other side. Make sure to cook on medium-low heat so that the pakoras cook nicely from inside too. Cook until pakoras are golden brown from both sides. Drain on a paper towel.
7) After 30 minutes the kadhi should be cooked and thickened to the desired consistency.
PRO TIP: if you feel that the kadhi is too thick, feel free to add a little extra water.
8) To your serving dish, place the pakoras down and add the kadhi over top.
1) Heat ghee or oil in a small pan on medium heat. Once ghee or oil is hot, add 1/4 teaspoon cumin seeds and 1/4 tsp ajwain seeds. Add 2-3 dried red chilies and once seeds crackle, add 1/2 teaspoon kashmiri red chili powder and turn off the heat immediately.
2) Pour tadka over kadhi, garnish with cilantro and serve punjabi kadhi pakora with rice!