• Add besan flour, spices, and yogurt to a large mixing bowl. Mix well and remove lumps.
  6 tablespoon besan flour, ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, 1 cup cashew yogurt/ curd, ¼ teaspoon methi seeds, ¼ teaspoon ajwain seeds
• Add water ( first, add 5 cups water later, pour one more cup if required) and mix it with a whisk. The mixture should be of pouring consistency.
  6 cups water
• Heat oil in a pan over medium heat.
  1 tablespoon olive oil
• As the oil heats up, reduce the flame and add crushed coriander(save little for tadka) and cumin seeds.
  1 teaspoon coriander seeds, 1 teaspoon cumin seeds
• Saute them for 20 seconds over medium-low heat.
• Add grated ginger, chopped garlic, and onions.
  ½ teaspoon grated ginger, ½ teaspoon minced garlic, 1 onion chopped
• Saute until the onions turn translucent.
• Add black pepper powder and pour the besan flour mixture.
  ½ teaspoon black pepper powder
• Give it a good stir and cook until the kadhi comes to a boil.
• Add salt and water if required. Keep string the kadhi
• Simmer kadhi for 15 minutes or until it thickens slightly.
• Meanwhile, prepare the pakora batter and pakoras. I am not showing the pakora method here. Check out my air fryer cabbage pakora recipe.
• Add the golden brown pakoras and let them cook for a minute.
• Garnish with chopped cilantro leaves and add tadka.
  2 teaspoon cilantro for garnish
• Serve kadhi pakora with steamed rice or roti. Enjoy!

For tadka

• Place a pan on the stove and heat 2 teaspoon of oil. When it is hot, add a pinch of cumin seeds , and crushed coriander seeds, and let them splutter.
• Add a pinch of asafoetida, ½ teaspoon Kasuri methi, and ¼ teaspoon Kashmiri red chili powder. Turn off the flame and pour this tempering over the kadhi pakora. Serve immediately!