For Punjabi kadhi
Mustard oil	2 tbsp
Dry red chilli	1 pc
Mustard seed	1 tsp
Jeera	½ tbsp
Hing	1 tsp
Onion chopped	½ cup
Ginger	1 tsp
Green chilli chopped	1 tsp
Kasoori methi	1 tbsp
Turmeric powder	1 tsp
Red chilli powder	1 tsp ½ tsp
Coriander powder	½ tbsp
Sour curd	1 cup
Water	as required
Besan	2 tbsp
Salt	1 tbsp
Pounded masala	1 tbsp
For pakora
Onion chopped	1 cup
Ginger chopped	½ tsp
Green chilli chopped	½ tsp
Coriander chopped	1 tbsp
Buttermilk	¼ cup
Besan	¾ cup
Water	as required
Oil	for deep frying
For pounded masala
Black pepper	14-15 pcs
Ajwain	1 tsp
Jeera	½ tbsp
Dry red chilli	1 pc

For pounded masala:

Heat a pan, add black pepper, ajwain, jeera, dry red chilli and dry roast them on a low flame.

Transfer it to a mortar & pestle, pound it to a fine powder and keep it aside.

For pakora:

In a bowl add chopped onion, chopped ginger, chopped green chilli, red chilli powder, coriander chopped, salt, buttermilk and make a very thick batter of it.

Heat oil in a pan, add small portions of the batter and deep fry them until golden brown.

Once done, remove it to a plate.

For Punjabi kadhi:

Now, heat some mustard oil in a pan, add dry red chilli, mustard seeds, jeera, hind and let them crackle.

Then add chopped onion and saute until they are golden brown.

Add chopped ginger, chopped green chilli, kasoori methi and saute them.

Then add turmeric powder, red chilli powder, coriander powder and cook them.

In a bowl, add buttermilk, water, besan, salt, red chilli powder and mix it. 

Add this mixture to the pan and stir it well. Keep stirring it and cook it for 8-10 mins.

Once done, then add pounded masala, fried pakoras and cook it for 1-2 mins.

Punjabi style kadhi pakora is ready to serve.

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