I'd be happy to help you with the Punjabi Kadhi Pakora recipes. Here are two variations for you:


Classic Punjabi Kadhi Pakora



Ingredients:

- 1 cup gram flour (besan)

- 1/2 cup yogurt

- 1 onion, finely chopped

- 1/2 cup mixed vegetables (optional)

- 1 teaspoon ginger, grated

- 1 teaspoon green chilies, chopped

- 1/2 teaspoon turmeric powder

- 1 teaspoon cumin seeds

- 1/2 teaspoon mustard seeds

- 1/4 teaspoon asafoetida (hing)

- 2 cups water

- 2 tablespoons oil

- Salt to taste

- Fresh coriander leaves for garnish


For Pakoras:

- 1 cup gram flour (besan)

- 1/2 teaspoon red chili powder

- 1/2 teaspoon garam masala

- 1/2 teaspoon baking soda

- Salt to taste

- Water as needed

- Oil for deep frying


Instructions:

1. In a bowl, mix together gram flour, yogurt, and water to form a smooth batter. Set aside.

2. Heat 2 tablespoons of oil in a large pot. Add cumin seeds, mustard seeds, and asafoetida. Let them splutter.

3. Add chopped onions, grated ginger, and green chilies. Sauté until the onions turn golden brown.

4. Pour the gram flour and yogurt mixture into the pot. Add turmeric powder and salt. Stir continuously and bring it to a boil.

5. Reduce the heat and let the kadhi simmer for 20-25 minutes, stirring occasionally.

6. In the meantime, prepare the pakoras. Mix gram flour, red chili powder, garam masala, baking soda, and salt in a bowl. Add water gradually to form a thick batter.

7. Heat oil in a deep pan for frying. Drop spoonfuls of the batter into the hot oil and fry until golden brown.

8. Once the kadhi is ready, add the pakoras and mixed vegetables (if using) to the kadhi. Let it simmer for another 5-7 minutes.

9. Garnish with fresh coriander leaves and serve hot with steamed rice.


Vegetarian Punjabi Kadhi Pakora

Ingredients:

- 1 cup gram flour (besan)

- 1/2 cup yogurt

- 1 onion, finely chopped

- 1/2 cup mixed vegetables (carrots, peas, beans)

- 1 teaspoon ginger, grated

- 1 teaspoon green chilies, chopped

- 1/2 teaspoon turmeric powder

- 1 teaspoon cumin seeds

- 1/2 teaspoon mustard seeds

- 1/4 teaspoon asafoetida (hing)

- 2 cups water

- 2 tablespoons oil

- Salt to taste

- Fresh coriander leaves for garnish


For Pakoras:

- 1 cup gram flour (besan)

- 1/2 cup mixed vegetables (carrots, peas, beans)

- 1/2 teaspoon red chili powder

- 1/2 teaspoon garam masala

- 1/2 teaspoon baking soda

- Salt to taste

- Water as needed

- Oil for deep frying


Instructions:

1. In a bowl, mix together gram flour, yogurt, and water to form a smooth batter. Set aside.

2. Heat 2 tablespoons of oil in a large pot. Add cumin seeds, mustard seeds, and asafoetida. Let them splutter.

3. Add chopped onions, grated ginger, and green chilies. Sauté until the onions turn golden brown.

4. Pour the gram flour and yogurt mixture into the pot. Add turmeric powder and salt. Stir continuously and bring it to a boil.

5. Reduce the heat and let the kadhi simmer for 20-25 minutes, stirring occasionally.

6. In the meantime, prepare the pakoras. Mix gram flour, mixed vegetables, red chili powder, garam masala, baking soda, and salt in a bowl. Add water gradually to form a thick batter.

7. Heat oil in a deep pan for frying. Drop spoonfuls of the batter into the hot oil and fry until golden brown.

8. Once the kadhi is ready, add the pakoras and mixed vegetables to the kadhi. Let it simmer for another 5-7 minutes.

9. Garnish with fresh coriander leaves and serve hot with steamed rice.


Enjoy your delicious Punjabi Kadhi Pakoras!