#for the #pakora:

In a medium sized bowl, sieve gram flour and baking powder together 1 or 2 time. Add all rest of the ingredients for the gram flour and make a batter add water as needed batter should be thick. Beat 4 to 5 minute. It should have a paste like consistency and set aside about 10 to15 minutes.

Heat oil in non-stick fry pan.
Using a tbsp or by hand drop the batter into the oil and fry until golden brown.
When all the pakoras are fried, set them aside on a paper towel to absorb the excess oil a 2 to 3 minutes.

In the meanwhile take a large bowl half full of plain water add all the pakora in a bowl just 5 to 6 minutes and squeeze out and put it to the separate bowl set aside.

#for the #kadhi #base:

Place the yogurt and gram flour put into a blender and blend until fully incorporated and smooth. Set aside.
Take a large pan put it to the flame add oil when oil is little bit hot add the onion stir occasionally until edges light golden colour then add little bit of water and stir just few seconds.

Add red chili powder,salt,turmeric and garam masala mix well.
Add the kadhi yogurt base now (which we blended in the blender earlier) with fenugreek leaves (before adding rub in your palm). Stir very well.

Increase the heat and let the kadhi yogurt base come to a boil.
Lower the flame once it comes to a boil and simmer for about 2-3 hours. Keep stirring every few minutes. Add water as needed if the kadhi becomes too thick.
Gently add the pakoras and cook another 5 minutes take off pot to the flame and set aside.While preparing the other components of the dish.

#for the #tarka:

Heat the oil in a non-stick pan and add the cumin seeds,curry leaves and dry red chili fry on low heat until the release their flavors.
Immediately all the tarka seasoning top of the kadhi pakora and covered with lid and wait for 5 minute adjust to the nice aroma in a kadhi.

Finally add the garam masala powder and garnish with green chillies and coriander on top of the kadhi.

Serve the kadhi pakora with boiled rice or fresh chapaatis.

#Tip:

Kadhi base try to make a day before serving if u need more tasty to your kadhi.