Take a big bowl and add the curd to it and whisk it well the add water as required to make the lassi. Now add 2 spoons of besan in it. It is very important for the recipe that you add besanin the lassi at this stage or while cooking it the lassi could curdle.

Now take a bowl and add besan, salt, chilli powder and cooking soda to it and mix it well. You can add chopped onions, green chilli or potatoes in it too but they are optional per your taste. Add the water per requirement to make a thick batter.

Now take a pan and add mustard oil to it to fry the pakodas. While the oil is heating, take another pan and put it on the flame. Add the lassi in it and let it cook. The lassi is thin so it needs to be cook until it acquires the desired consistency. It takes a lot of time so keep stirring it at intervals while you prepare your pakodas and tadka for the dish.

Now the oil is heated so add the better with a spoon in it in small quantities. Add only a few at a time so they can cook well. Cook the pakodas from both sides until they turn golden brown. Once golden take them out and add another batch pakoda in it to fry. Do it till all your better cooked and you have a plateful of pakodas at your table. Don't forget the lassi cooking on the side. Keep stirring it in the meantime so the lassi won't curdle or boil out of the pan.

Now we are done with the frying so let's get all the excess oil out of the pan until only about 2 spoon is left in it. Add cumin seeds in it and wait till they turn golden brown or almost black then add onions to it. Cook the onions for a couple minutes then add turmeric powder, salt, chilli powder to it. Mix it for another couple minutes and add this tadka to the pan in which lassi is being cooked.