Firstly, in a bowl take ½ cup besan, 1 tsp turmeric, ½ tsp chilli powder and 2 cup curd.

Whisk and mix well making sure there are no lumps.

Add 4 cup water and prepare a smooth watery consistency mixture. Keep aside.

In a large kadai heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, ¼ tsp methi, 1 tsp coriander seeds, pinch hing.

Also add 1 inch ginger, 2 chilli, few curry leaves. Splutter the tempering.

Pour in the besan curd mixture and mix well.

Keep stirirng till the besan and curd mixture are well combined, and starts to thicken.

when the mixture comes to a boil, add 1 tbsp salt and mix well.

Stir occasionally, and boil for 15 to 20 minutes or until the raw flavour of besan is gone.

The mixture will turn glossy, adjust the consistency as required. Keep aside.

To prepare the pakoda, in a bowl take 2 cup besan.

Add ½ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder, 2 tbsp kasuri methi, pinch hing and ½ tsp salt.

Mix well, ensuring all the spices are well combined.

Now add water slowly, and prepare a smooth lump free batter.

Also add ¼ tsp baking soda and mix well till the batter is light and fluffy.

Wet your hands with water, and pinch off a ball-sized piece of dough.

Drop in hot oil, keeping the flame on medium.

Stir occasionally, until the pakoda turns golden brown and crisp.

Drain off to remove excess oil.

Drop the pakoda into the kadi.

To prepare the tempering, heat 1 tbsp ghee. Add ½ tsp cumin, 2 dried red chilli, pinch hing, pinch chilli powder.

Pour the tempering over the kadhi.

Also add 2 tbsp coriander, 2 tbsp kasuri methi and mix well.

Finally, enjoy Kadhi Pakora Recipe with jeera rice.