Punjabi Kadhi Pakora

• 1/2 cup besan (55 grams, also known as gram flour)
• 1.5 cups plain yogurt (360 grams)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 6 cups water (1.4 liters water)
• 2 tablespoons oil (I used and recommend mustard oil)
• 1/2 teaspoon methi seeds (fenugreek seeds)
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon hing (also known as asafoetida)
• 1 small red onion (sliced thin)
• 1 green chili (chopped)
• 1 tablespoon +1 teaspoon chopped ginger
• 1 tablespoon +1 teaspoon chopped garlic
• 1.25-1.5 teaspoon salt (to taste)
• 2 tablespoons chopped cilantro
• 1 cup besan (110 grams)
• 1 cup thinly sliced onion (from 1 large red onion)
• 1 green chili (chopped)
• 1/4 cup chopped cilantro
• 1/4 teaspoon turmeric powder
• 1/8 teaspoon red chili powder
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon ajwain
• 1/2 teaspoon salt
• 2 tablespoons plain yogurt
• 1/4 cup+ 1-2 tablespoons water (as needed)
• 2 pinch baking soda
• oil (for frying)
• 1.5 tablespoons ghee (or use oil)
• 1/4 teaspoon cumin seeds
• ajwain (generous pinch )
• 2-3 whole dried red chilies
• 1/2 teaspoon kashmiri red chili powder (for the bright red color (not spicy))

Directions