For Pakoda

1. In a mixing bowl, add onions, green chillies, coriander leaves, ajwain, cumin seeds, red chilli powder, turmeric powder, salt and gram flour.

2. Add water as required to make a thick batter.

3. Make small balls and deep fry them until golden brown in colour.

4. Keep aside till further use.

For Kadhi

1. In a mixing bowl, add yogurt, gram flour, turmeric powder, red chilli powder, salt and water as required to make a thin batter.

2. In a heavy bottom pan, add oil, mustard seeds, curry leaves and whole red chillies.

3. Cook for a minute and let it splutter.

4. Then slowly add the gram flour and yogurt mixture, and keep mixing the mixture on a low flame until it’s cooked completely, otherwise there will be curdles in the curd.

5. Once cooked, serve it in a bowl and place crispy pakodas in it.

6. Garnish with coriander leaves