For pakora: Mix chana flour, salt, and asafoetida. Gradually add 250 ml water to make a smooth, slightly thin batter when you drop it shouldn't for a ribbon, but it should be thick enough to make pakoda. Almost like a batter for batakavada or bhajiya. Beat well to incorporate air. Rest 10–15 minutes or more if you have time.

Divide the batter into two equal portions. Make pakoda from one portion and kadhi for the other. Heat oil in a deep kadhai. Drop marble-sized batter portions into it and fry on medium-low until light golden. ENSURE TO NOT MAKE THEM DARKER otherwise they will feel hard. Drain and set aside. The pakoda should be smaller size because they puff slightly in the oil as well as in the kadhi.

For kadhi: add chili paste, and beaten curd into the batter kept aside for kadhi. Mix well until until smooth.

Gradually add 2 liters water. Keep stirring continuously without stopping to avoid curdling until it starts boiling- VERY IMPORTANT. It may take about 10 min to reach that point. If the kadhi thickens even before boiling point, add more water.

Turn off heat, stir in chopped coriander. For final tadka: Heat 2 tbsp oil, add Kashmiri chili powder, and pour over kadhi. Stir gently.

Let it rest to room temperature for about 2 hrs, ideally overnight for best flavor. When well-rested, the pakoda will soak up some kadhi. This will make them soft like melting in mouth and flavourful. When it cools down, the kadhi thickens like besan.

Serve at room temperature with rotli/puri/rice. It tastes nice with UP type puris where the dough is without movan and the puris are thicker.