In a mixing bowl, add thin chopped onion, spring onion, carom seeds, chili powder, rice flour, baking powder, turmeric powder, garam masala and salt. Mix all together.
Add very little water and mix all of them well.
Heat oil in frying pan at medium to high heat. Once its hot enough, bring the temperature at medium heat. Drop the onion mixture small balls into hot oil and fry from all side till golden color.
Once its done, remove it from hot oil and place it on tissue paper to absorb excess oil from pakora. Keep it aside.
For Kadhi
While you are making pakoda, in mixing bowl, add besan, yogurt, salt and turmeric powder, jaggary and whisk using by wire mixture.
Add 2-1/2 cups of water little by little to make a lump free batter.
Heat oil in kadhai, once its hot enough, add cumin seeds, methi seeds in to it. When it start cracklings, add whole red chili. Stir it for few seconds, add hing, ginger & garlic paste and stir till slightly golden color. Add onion and little salt and saute it until onion gets slightly golden color.
Add besan batter and roasted methi leaves and stir continuously. Let it cook for 5 minutes at medium heat till besan mixture is cooked very well. If you want more thin gravy, add little more water.
Add fried pakora and let it boil for 1 more minute. Turn off the heat and keep it covered for 5 minutes.
Transfer it into a serving bowl.
Delicious punjabi pakora kadhi is ready to be served.