Kofta - In a bowl, combine all the mentioned ingredients (except oil) to make a soft dough. Add water accordingly. Make equal sized balls out of the dough and keep aside.
Heat oil in a paniyaram chatti and fry them, few at a time, on both sides till well browned. Drain and keep aside.
Kadhi - Whisk together yoghurt, gram flour and water. Keep aside. In a small bowl, mix ginger-garlic paste and all the dry spices along with some water to form a paste. Keep aside.
Heat oi in a pan and temper with cumin seeds and asafoetida. Now add the paste and saute till the oil separates.
Add the whisked yoghurt and bring it to a boil. Simmer on a low flame till the consistency thickens to a desired consistency. Be sure to stir at intervals. When done switch off the flame.
To serve, ladle the kadhi in a bowl and arrange the prepared koftas over it. Garnish with coriander leaves, red chilli flakes and pickle oil. Enjoy with any form of rice or Indian bread.
