To a large mixing bowl, add gram flour and half of the yogurt. Mix well with a whisk until smooth and lump-free. Add rest of the yogurt & mix. Pour water and mix well.

Pour ghee/oil to a large deep pot and heat it. Add cumin, methi seeds & dried red chilli.

When they begin to sizzle add onions and green chilies. Saute on a medium heat until the onions turns transparent & lose the raw flavor.

Reduce the heat to low and add ginger garlic. Saute until aromatic for a minute. Stir in red chilli powder, coriander powder, turmeric and garam masala.

Mix the gram flour and yogurt mixture with a spoon and pour that into the pot.

Mix well and bring to a gentle boil on a low heat. As the mixture begins to heat, keep stirring so the besan does not settle at the bottom.

Once the mixture is hot and turns slightly thicker, increase the heat slightly and bring to a boil.

Regulate the heat to medium and simmer until the kadhi becomes thick and you see spiced oil floating over it. It takes about 30 mins. Keep stirring the kadhi in intervals of 5 to 8 mins throughout the process.

When the kadhi is done, stir in the salt and taste test. At this stage kadhi should be thick but not too thick. It becomes more thick as it cools down and also note that pakoras need some moisture to soak up. If it is too thick you may add some boiling hot water. (Check Video for consistency)

While the kadhi cooks, you can begin to make the pakoras. Heat oil for frying in a deep pan/pot.

To a mixing bowl, add onions, green chilies, salt, besan, corn starch (optional), crushed ajwain, red chili powder, garam masala, ginger, baking soda & coriander leaves.

Mix well to a thick pakora batter, adding water as required. Start with 3 tablespoons water and add more as required.

Taste test and adjust salt and spice to taste.

To test if the oil is hot enough, drop a small portion of pakora batter to the oil. If should sizzle and rise to the surface without turning too brown.

Regulate the heat to medium, Drop portions of pakora batter to the hot oil and do not disturb them for a minute or 2.

Later stir and fry them on a medium heat until crisp and golden. When they are done, the bubbles will reduce. At this stage, reduce the heat and fry them for a minute or 2 to make them crisp.

Remove the pakoras to a cooling rack or a steel colander. Meanwhile make the pakoras with the rest of the batter.

Optional - To keep the pakoras extra crisp for longer, after frying all the pakoras, fry them again for a minute on a medium heat. Be careful not to burn them.

It is advised to add the pakoras and temper the dish only before serving. Add the coriander leaves to the kadhi.

Add the pakoras to the hot kadhi if you want softer pakoras. If you prefer them crisp, add them while serving.

Pour ghee/oil in a small tadka pan. When it becomes hot, add cumin seeds and dried red chilies. When the seeds begin to sizzle, stir in the fine chopped curry leaves until crisp.

Turn off the heat and add red chili powder and hing.

Pour this over the kadhi pakora and serve with rice/chawal or with naan.