Whisk the yogurt, gram flour, water, asafoetida, chilli powder, turmeric powder, coriander powder, garam masala powder and salt until well blended.
Add the water and whisk more until well blended. Place the kadhi in a saucepan, on medium high heat and allow it to come to a brisk boil.
Keep whisking it continuously while it is on heat, as this will help the yogurt and the spices along with gram flour come together into a creamy texture. Allow the kadhi to boil briskly for about 3 to 4 minutes, then turn the heat to low and simmer for another 5 minutes.
The simmering process helps the kadhi get the flavors of the spices and the gram flour. It will thicken slightly and attain a smooth creamy consistency and it will have a shine to it.
Towards the end of the simmering process, add in the pakora’s. We will proceed to make the seasoning for the Khadi.
Heat ghee in a large sauce pan; add cumin seeds, mustard seeds, cinnamon stick and the whole red chillies. Allow them to crackle.
Add the onions and ginger and saute until onions turn golden and tender. Finally, stir in the curry leaves and pour the seasoning mixture into the simmering Kadhi.
Note: The Kadhi will thicken as the Pakora simmers in the yogurt curry, so once again adjust the thickness by adding little or more water as required and adjust to the consistency you like. Check the salt and spice levels and adjust to suit your taste.
Transfer the Punjabi Kadhi Pakora to the serving bowl. Garnish with chopped coriander leaves.
At home, we serve the Punjabi Kadhi Pakora most often along with hot Steamed Rice or Tawa Paratha accompanied along with Baingan Bharta as a vegetable. You can also serve Aamras with this meal.