Method
– To a large bowl, add 1/2 cup besan (55 grams) and 1.5 cups (360 grams) yogurt. Make sure the yogurt is at room temperature.
– Whisk until besan and yogurt are well combined.
– Add 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder and 1 teaspoon coriander powder and whisk until you have a lump free mixture.
– Add 6 cups water (around 1.4 liters of water) and mix until it’s all mixed together. Set aside.
– In a large and deep pan, add 2 tablespoons of mustard oil on medium-high heat. You can use any oil but mustard oil gives it a nice flavor.
– Once the oil is hot (make sure oil is heated through else mustard oil gives a raw taste), add the methi seeds and cumin seeds. Let them splutter and then add hing.
– 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 1 minute or so until the ginger and garlic start changing color.
– Add the prepared besan-yogurt mixture into the pan. Now with heat on medium-high, stir continuously until the kadhi comes to a boil.
– Stir continuously until the kadhi comes to a boil, then lower the heat to low-medium and let it cook for around 30 minutes. Keep stirring it in between.
– Add salt after the kadhi has been cooking for 15 minutes or so. While the kadhi is cooking, make the pakora.
– To a large bowl, add 1 cup besan (110 grams), along with 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.
– Add 2 tablespoons yogurt and mix. Form a thick batter.
– Add 2 pinch of baking soda and mix the batter for a minute using your hands. This will make the pakoras nice and soft.
– Meanwhile heat oil (around 2 cups) in a kadai on medium heat to fry the pakoras.
– Heat ghee in a small pan on medium heat. Once ghee is hot, add 1/4 teaspoon cumin seeds and generous pinch of ajwain. Add 2-3 dried red chilies (you can break them for extra heat).
– Once seeds crackle, add 1/2 teaspoon kashmiri red chili powder and turn off the heat immediately.
– Pour tadka over kadhi, garnish with more cilantro and serve punjabi kadhi pakora with rice!