For the pakodas

Combine all the ingredients(besan,salt,soda,haldi) along with approx. 1/2 cup of water in a deep bowl and mix well to make a thick batter.Heat the oil in a deep non-stick pan and drop spoonfuls of the batter into the hot oil and deep-fry a few at a time till they turn golden brown in colour from all the sides.pakoda is ready.

For the kadhi

Combine the curds, besan, turmeric powder, salt and 2 cups of water in a deep bowl and whisk well using a whisk. Keep aside.

Heat the ghee in a deep non-stick pan, add the mustard seeds, fenugreek seeds, curry leaves and kashmiri dry red chillies and sauté on a medium flame for a few seconds.Lower the flame, add the curds-besan mixture, chilli powder and a little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.

How to proceed

Just before serving, re-heat the kadhi and bring to boil.Add the pakodas, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Add the pakodas, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.pakoda kadhi is ready.

For the tadka

heat the ghee in a nonstick pan add mustard seeds and kashmiri lal mirchand curry patta.

garnish with tadka.