(Making of pakoras):

• Take a mixing bowl.
• Add 1 cup of besan/ chickpea flour.
• Add salt as per requirement, red chilli powder, turmeric powder, ginger garlic paste, add cooking soda.
• Keep adding water gradually and make a semi thick batter without any lumps.
• The batter should be mixed well.
• The batter should not be thin and it should be slightly thick.
• Rest the batter for 20 minutes.
• Now add very finely chopped onions and chopped coriander leaves to the besan batter.
• Give a good mix.
• Take a kadai, add oil into it and heat it.
• Make small round dumplings of the besan batter and drop them oil.
• Deep fry them on low to medium flame until all the sides are fried well.
• Take the deep fried pakoras out and place them on an absorbent paper.
• This helps in removing excess oil from the pakodas.
• Next is the kadhi making process.

Making of kadhi:

Step 1:

• Take a mixing bowl, add 500 gms of curd into it and beat it well.
• Add besan approximately 7-8 teaspoons into the curd, keep adding little by little water gradually and mix the curd and besan without any lumps with the help of a beater or the simplest way is to blend this mixture in a mixer grinder.
• Now add 3 to 3.5 glasses of water into the curd besan mixture and mix it well.
• Beat or mix well without any lumps.
• Keep this mixture aside.

Step 2 (Making a spice paste):

• Now take a small bowl, add salt, red chilli powder, turmeric powder, ginger garlic paste, roasted coriander seeds powder.
• Make a paste of these spices by adding some water, mix well without lumps and keep aside.

Final step (Cooking of the kadhi):

• Take a cooking vessel, add oil and heat it.
• Add mustard seeds, cumin seeds and let them splutter.
• Add dried red chillies, saute them.
• Add curry leaves and allow them to crackle (stay far away).
• Add finley sliced onions, slit green chillies and saute them slightly for a min or 2 but do not brown the onions.
• Add the spice paste which has been mentioned in step 2.
• Saute the masala on low flame until oil starts appearing at the corners.
• Now add the curd and besan batter which has been mentioned in step 1.
• At this stage keep stirring continuously as the batter is added to get rid of lumps.
• Keep stirring for few minutes.
• Add some fresh curry leaves and chopped coriander leaves.
• Adjust salt by checking it and add if required.
• Bring the kadhi to a boil.
• Cook the kadhi for 15 to 20 minutes on low flame.
• Switch off the flame.
• Add the deep fried pakoras into the kadhi.
• Serve the kadhi with hot cooked rice or roti or paratha