Now to make Kari mixture
In a bowl, we will take 1/3rd cup curd
Add 1.5 tbsp besan
Mix such that no lumps are left
Add some salt
Add 1/2 cup water to make the mixture thin - we will be adding more water as we cook and boil kari

Take 1 tsp oil in a pan on medium heat
add 1/2 tsp cumin seeds, 1/2 mustard seeds (rai ke daane) and some fenugreek seeds (methi ke daane)
Once you hear crackling sound of cumin seeds,
Add 3-4 finelychopped garlic cloves
Add 2 finely chopped green chili
Ensure pan is slow flame else garlic will burn
Add 1/2 tsp dhaniya powder (coriander seeds powder)

1/2 tsp haldi powder (turmeric powder)
Add 1 tsp mirchi powder(red chili powder)
Add some water so masalas don’t get burnt
now add the mixture of curd and chickpea flour into this pan
Add another 1/2 cup water and let it boil
Keep stirring the pan so that curd and besan don’t get separated due to heat
Keep stirring kari and add some more water(if required)

Now for pakora take besan,spices,onion
mix well
Add water in parts to make soft batter
To make this batter soft you can beat it for 15 minutes OR
you add a pinch of baking soda (khane ka soda) to make pakora soft
Leave batter aside.
After 20 min fry the pakora

Now add ready pakoray into kari and let it cook till you get one boil
Kari Pakora is ready. Garnish with coriander leaves and chili.

Enjoy with rice and roti