Heat oil in a pan and add rai (mustard seeds) to it. Fry till the mustard seeds start to crackle.
1 Teaspoon Rai (Mustard Seeds), 1 Tablespoon Oil
Then add jeera (cumin seeds) and fry for a few seconds.
1/4 Teaspoon Jeera (Cumin Seeds)
Add dried red chillies, garlic and heeng (asafoetida) to the pan. Heeng is one of the main flavoring ingredients in this recipe.
3-4 Garlic Cloves, 2-3 Dry Red Chilies, 1/4 Teaspoon Heeng (Asafoetida)
Add the pakoras to the hot kadhi mixture and cover the pan. Cook on medium heat for 5 minutes.
Add the prepared tempering to the kadhi pakora mixture. Mix thoroughly and cook for few minutes on medium heat.
Punjabi Kadhi Pakora is ready. Garnish it with coriander leaves. Serve it hot with rice or roti.