Take thinly sliced onions in a mixing bowl. To that add gram flour, salt, chili powder, caraom seeds. Mix well with fingers.
Sprinkle just 3-4 teaspoons water and mix well.
heat oil for deep frying. Make small pakoras from the onion mixture and drop in the hot oil. Fry until crisp and golden in medium flame. This recipe yields yummy, crispy onion pakoras thar you can serve as snack or further proceed to add in punjabi kadhi.
Preparing besan curd mixture for punjabi kadhi
Take sour curd in a mixing bowl and whisk very well. To that gram flour, turmeric powder, chili powder, ginger garlic paste and mix very well. To that add 2 cups water and whisk well.
Preparing punjabi kadhi recipe with pakoras.
Heat 3 teaspoons oil in a pan. Once the oil is hot temper with mustard seeds, methi seeds, cumin seeds, curry leaves, dried chilies and green chilies. You can also add a small cinnamon stick in this step.
Slowly add the curd mixture as it will spill all over. Mix well. Season with salt.
Cook in medium flame for 15 minutes. It is important to cook for enough time else the raw taste of besan will be felt in kadhi. Once the kadhi has come to a full boil, check for consistency. If it too thick for your liking, add some water and cook further.
Now you can either add the pakoras and simmer for 5 minutes or remove kadhi from flame and add pakoras just before serving. serve punjabi kadhi with chawal or rice/ rotis.
1. You can make kadhi thick or thin as per your preference. 2. You can make plain punjabi kadhi without pakoras.