Take Besan (Gram Flour) in a bowl. Add Salt and Red Chilli Powder. Optionally you can also add grated Garlic and Chaat Masala for a spicy taste.

Add water to make a batter of thick consistency. Mix well to remove all lumps in the besan.

Cut small slices of onions. Add the onion slices to the batter and mix well.

Heat oil in a deep frying pan. Scoop small portions of the mixture in your hand or a spoon and gently drop it in the hot oil. Fry the pakoras on medium flame, gently flipping in between to ensure even heating. Make sure not to overcrowd the pan.

Remove the pakoras when they are crispy and golden brown in color. Drain them on an absorbent paper and set them aside. Fry all pakoras this way.

First put about 1 cup of Curd (Yoghurt) in a bowl and beat it properly. Now add about 2 tablespoons of Besan (Gram Flour) along with 3 cups of water.

Mix properly taking care to remove all lumps. Add Red Chilli Powder, Turmeric Powder, Dana Methi (Fenugreek Seeds) and Salt and mix well.

Pour the mixture in a pan and cook it on medium heat. Stir continuously till the mixture boils.

Turn the heat to low and cook on minimum flame for 30 minutes stirring occasionally.

Heat oil in a pan and add Rai (Mustard Seeds) to it. Fry till the Mustard Seeds start to crackle. Then add Jeera (Cumin Seeds) and stir for a few seconds.

Add Dried Red Chillies, Garlic and Heeng (Asafoetida) to the pan. Heeng is one of the main flavoring ingredients in this recipe

Add the pakoras to the hot kadhi mixture and cover the pan. Cook on medium heat for 5 minutes.

Add the prepared tempering to the kadhi pakora mixture. Mix thoroughly and cook for few minutes on medium heat.

Serve it with boiled rice and love 💕