Step 1 - Prepare the yogurt mix

• Combine the yogurt and besan, then add water. Mix thoroughly and set aside.

Step 2 - Make Kadhi

• In a deep pot, warm oil and add asafoetida, crushed coriander seeds, and fenugreek seeds. Stir briefly.
• Add chopped onions and cook until slightly transparent. Add ginger and garlic, sautéing for 2 minutes.
• Add green chilies, salt, turmeric, red chili powder, and coriander powder. Cook for around 30 seconds.
• Pour in the yogurt mixture and bring to a boil, stirring constantly.
• Reduce heat, cover, and let simmer for 20 minutes on low. Stir occasionally.

Step 3 - Make Pakora

• Begin by heating oil in a pan for frying.
• Combine all ingredients in a spacious mixing container, gradually adding 3-4 tablespoons of water as needed. The result should be a dense, adhesive batter.
• To check if the oil is sufficiently hot, drop a small amount of batter into it. The batter should immediately bubble and rise to the surface.
• Adjust the heat to medium, then carefully drop small portions of the batter into the oil. You can use either a tablespoon or your fingers for this step.
• Cook the pakoras until golden brown. Once done, place them on a kitchen towel to remove excess oil.

Step 4 : - Add Pakora to the Kadhi and Tempuring

• Add pakoras to the Kadhi
• Heat ghee in a pan.
• Add whole red chillies and whole red chili and chopped cilantro.
• Pour over the Punjabi kadhi pakora. Serve hot!