Punjabi Kadhi Pakoda and Chawal

Prepare mixture: Whisk curd + besan + water + turmeric + salt until smooth (no lumps).

Cook kadhi: Pour into a pot and cook on medium heat, stirring continuously until it comes to a boil. Lower heat and cook for 20–30 minutes

Make tadka: Heat oil, add mustard seeds, cumin seeds, red chilies, curry leaves, hing. Add onion tomato sauté till golden. Pour this tempering into the kadhi and mix well.

In a bowl, mix besan, onion, green chilies, coriander chili powder, and salt. Add little water gradually to make a thick batter.

Heat oil in a pan. Drop small portions of batter into hot oil.

Fry on medium flame until golden. Remove on tissue paper. Add these pakodas into hot kadhi and let them soak for a few minutes before serving.

And serve with boiled rice