Mix the ingredients listed above into a smooth batter with enough water to form a thick dropping consistency. Let the batter rest for at least 15 minutes.

In a frying pan, heat 1/2 cup of oil.

Beat the pakoda mixture till light and fluffy and add teaspoons full of the mixture.

Reduce heat to medium and fry the pakoras.

When the pakoras fluff up, and the base becomes golden-brown, turn them over and brown on the other side.

Scoop out the pakoras from the oil and drop them into a kadahi.

When the cumin seeds begin to splutter, add the flour and yoghurt mixture and bring to a boil.

Simmer over a low heat till it thickens a bit.

Mix the chickpea flour, turmeric, chilli powder, salt and garam masala.

Add yoghurt gradually to this mixture to form a smooth paste, and then add the water.

Heat the oil in a large, heavy-based pan; add the asafoetida, cumin seeds and the whole red chillies.