Punjabi Kadhi Pakora

1. Prepare the Pakora batter: In a large bowl, combine 150g Gram flour, 100g finely chopped Onion, 10g finely chopped Green chili, 15g Ginger-garlic paste, 5g Red chili powder, 3g Turmeric powder, 3g Cumin seeds, 1g Asafoetida, and 5g Salt. Gradually add approximately 150g Water to form a thick, dropping consistency batter. Mix well and set aside for 10 minutes.

2. Deep-fry the Pakoras: Heat 500g Oil in a deep kadhai or pan over medium-high heat. Once hot, carefully drop small portions of the pakora batter using a spoon or your fingers into the hot Oil. Fry until the pakoras are golden brown and cooked through, turning occasionally. Remove with a slotted spoon and drain excess Oil on absorbent paper. Set aside.

3. Prepare the Kadhi base: In a large bowl, whisk together 500g Sour yogurt and 50g Gram flour until smooth and lump-free. Gradually add 1350g Water, 5g Turmeric powder, 5g Red chili powder, and 8g Salt, whisking continuously to ensure no lumps remain.