Baking soda makes the pakoras light and soft. Baking Soda can be added to make the Pakoras to make them soft and spongy.Secondly, and more important, it ensures that you will have pakoras for the kadhi. Firstly,it supposedly keeps them from sucking up too much oil. Do not add salt to the pakora batter for two reasons. While making Pakoras, salt can be avoided for health reasons.Serving Suggestion: Serve Hot with Rice and Papad. Garnish with chopped coriander leaves or cilantro and serve the Punjabi Kadhi hot with rice or chapati!.To it add cumin and red chilli powder, and pour it over the kadhi. For the final flourish, just before serving, heat a teaspoon of ghee.Finally add in the pakoras and let it boil donвЂ™t stir too much as the pakora can break apart.When you think it is thick enough, sprinkle dry kasuri methi powder on it and let it boil for another 5 mins.Once it boils,lower down the flame to low and let it cook for another 15-20 mins.Keep stirring the curry on medium flame, so it does not stick to the bottom.Now add turmeric powder,garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color.Add tamarind paste to the pan and let it come to a boil for 4-5 minutes.Add chopped tomatoes and fry for 3-4 minutes.Add onions to it and saute them until light brown.Add curry leaves and dry red chilli to the above tadka.Pour oil in a big pan and add cumin ,mustard seeds, fenugreek seeds and let them pop.It should look like a butter milk mixture with besan in it.Make sure you whisk it very nicely so that there are no lumps in the curry.Blend the yogurt, double the amount of water, a pinch of turmeric powder, salt, pinch of red chilli powder and besan.Take them out on a paper towel so that the paper soaks all the extra oil.Deep fry them until they turn brown and crispy.Make small balls and fry them in oil to make pakoras.Buttermilk can also be added to them to make smooth batter which can then be poured using a spoon in the hot oil to be deep fried. Add enough water to make a very thick batter.Mix besan and all the other ingredients in a bowl.Its a must try for people who prefer tangy and spicy meals.Дў tspn dry kasuri methi powder (fenugreek powder)ДЎ tsp cumin seedsВѕ t (or to taste) Kashmiri mirch or regular red chilli powder. This Kadhi goes excellent with rice and can be accompanied with pickles and papad as a simple meal. The speciality about Punjabi Kadhi is the use of Pakoras in it and the rich and nice blend of masalas which gives it a delicious yummy taste. The consistency of Punjabi kadhi is between the Maharashrain Kadhi and pithla and the reason for some early disdain in my Maharashtrian family (the Kashmiris, with their long association with Punjabis, have always loved it ). The tall and strong punjabi guys(Punjabis puttars) and girls (punjabi kudis) always credit their their diet rich with milk and milk products for their muscular and healthy fit body. Punjab is a land of milk and butter, and punjabis known for their love for milk products.