Whisk sour curd (yogurt) in a bowl till smooth.

Add gram flour, garam masala powder, red chili powder, turmeric powder and salt to the whisked curd.

Whisk everything once again.

Add water and whisk again.

Stir very well to make a smooth mixture without lumps. To know more, swipe up!

For making pakora, take gram flour in a bowl. Add salt, garam masala powder, red chili powder and ajwain (carom seeds).

Add thinly sliced onions.

Mix everything and keep aside for 30 minutes.

After 30 minutes, the onions will release their moisture in the mixture. To know more, swipe up!

Then accordingly, add water to make a thick batter. To know more, swipe up!

Heat oil for deep frying in a pan. Drop in pakora batter and fry.

When the pakoras are partly cooked, turn over with a slotted spoon and fry the other side.

Fry till the pakoras are crisp and golden. Turn over a couple of times for even cooking.

Remove the fried pakoras on a kitchen paper towel so that the extra oil is absorbed.

For making kadhi, heat mustard oil in another pan. To know more, swipe up!

Add cumin seeds, fenugreek seeds and asafoetida. Fry on low heat till the seeds crackle and change color.

Add chopped onions and sauté on low to medium-low heat for 3 minutes.

Add chopped ginger, chopped garlic and chopped green chilies. Stir and sauté for a minute.

Add curry leaves and broken dried red chilies.

Sauté for a minute on low heat.

Next, add the curd slurry.

Stir the curd slurry well.

Bring the kadhi to a boil on medium heat. To know more, swipe up!

After it comes to a boil, lower the heat and simmer for 6 to 7 minutes. To know more, swipe up!

This is how the kadhi will look after getting ready.

To make kadhi pakora, add the onion pakora and stir gently.

Cover with a lid and let the pakora soak in the kadhi for 8 to 10 minutes.

Sprinkle some garam masala powder on the Punjabi kadhi pakora.

Garnish with coriander leaves and serve Punjabi kadhi pakora hot with steamed rice. For more recipes, visit vegrecipesofindia.com