In a bowl take 1.5 cups sour curd or about 375 grams of curd. Whisk it well till smoot Add 8 tbsp gram flour (besan), ½ tsp red chilli powder, ½ tsp turmeric powder, ½ tsp garam masala powder and 1 tsp salt to the whisked curd.
Stir and mix everything again.
Add 3 cups water and stir a Stir very well to make a smooth mixture without lumps. If there are lumps, then break them with a wired whisk or a spatula or with your fingers. Keep the curd mixture aside.

Take 1 cup gram flour/besan in a bowl and add ½ tsp ajwain/carom seeds, ½ tsp red chilli powder, ½ tsp garam masala powder and 2/3 tsp salt or as required. Add 1 cup thinly sliced onions. About 2 medium to large onions, sliced, approx 150 grams of onions

. then accordingly add water as required to make a thick batter. I added ¼ cup water. You can also skip adding water if the mixture is too moist Heat oil for deep frying in a pan or kadai. with a spoon or with your hands drop the pakora batter in the oil.

When the pakoras are partly cooked, then turn over and fry the other side  In another pan or kadai, heat 2 tbsp mustard oil. Make sure to use a large bottomed pot so that while cooking, the kadhi does not spill.
Add 1 tsp cumin seeds, 8 to 10 methi seeds/fenugreek seeds and a generous pinch of asafoetida/hing. Allow the cumin seeds to crackle and the methi seeds to change their colour. Fry on a low flame, so that these spices do not get burnt.
Add ⅓ cup chopped onion. Stir and saute