For the Kadhi Preppings: First Up- In a large mixing bowl- Add in the aforementioned all the ingredients for the same & whisk well together until well blended & nicely combined to form a smooth mixture

Now, add into it the measured water aforesaid & cover it to set aside for about 15-30 mins time & get set ready with rest all other ingredients for the pakoras & the tempering spices & also to prepare the main item of all- The Kadhi

Heat up a frying over the medium flame: Add in the measured cooking oil for it- Add in the Methi, Coriander & Cumin Seeds, Hing, Black Peppercorns, Dry Red Chilli- Allow it all to splutter without burning them at all

Then, goes in the thinly sliced onions & green chillies- Sauté until translucent & soft.Further, add into it the prepared Besan-Curd Mixture (whisk well again before pouring it into the pan), Stir...

Keep stirring continuously at this stage to avoid any lumps in it & it thickens a bit & the colour changes a bit too.Once it starts boiling, Reduce the flame & simmer the mixture by half covering the pan with a lid & cook for the next 30-35 mins time, stirring occasionally in between

This stirring is required to prevent it from burning or sticking at the bottom of the pan.To adjust the required consistency of the Kadhi, add in some more water (if at all the need be so)- For me, it’s perfectly alright & it didn’t require any extra water to be added into it

I had to change the vessel in between (as is seen in the pics), since the earlier one was small enough for the entire quantity & it spilt in between☝️

Now, once the gravy/consistency of the kadhi thickens & is well cooked... Turn off the flame for the time being & get going to get the pakoras ready now...

In a mixing bowl: Add in the aforementioned all ingredients, salt & the baking soda at the last.Mix it well together with the hands- squeeze & mix until the flour turns moist.No additional water is required to be added into this mixture at all

The Pakora batter should be smooth & fluffy or enough aerated by whisking it with your hands & fingers.Refer to the pics 👇🏻

This is how it should look like...👇🏻

Heat up a frying pan over the medium flame: Add in sufficient oil for deep frying the pakodas... Flame to be kept in the low-medium

Fry the pakoras until nicely golden brown.Transfer it to a separate plate/dish pre-lined with the kitchen towel or tissues to soak up the excess oil...

Keep the prepared kadhi warm on another oven & simmering it continuously before adding in the pakoras to it...

Drop the fried pakoras into the Kadhi- Stir & mix everything well together until nicely combined- Cook/Simmer, for another 2 mins time & then, turn off the flame & cover it & allow it to rest for another 2-3 mins time

For tempering the Kadhi-Pakodi, now in a small tempering bowl/pan: Add in the ghee & rest aforesaid all the tempering spices & allow it to splutter.Once it starts spluttering- Turn off the flame & pour it out over the prepared Kadhi

Mix everything well together until nicely combined and everything gets well incorporated.Cover it, for another 2-3 mins time to infuse the aroma of the tempering spices in it

Dish out- Garnish it, your own way...& serve it hot with the equally piping hot steamed rice or jeera rice.ENJOY