Pakoda Kadhi

*Take Besan (Gram Flour) in a bowl. Add Salt ,haldi,baking powder and Red Chilli Powder. Optionally you can also add Chaat Masala for a spicy taste. *Add water to make a batter of thick consistency. Mix well to remove all lumps in the besan. *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, garam masala, and Salt and mix well. *Heat oil in a pan and add Rai (Mustard Seeds),methi dana and curry leaves to it. Fry till the Mustard Seeds start to crackle. *Then add Jeera (Cumin Seeds) and fry 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. *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. *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. *Kadhi Pakora is ready. Garnish it with coriander leaves. Serve it hot with rice or roti.