Make a thick paste of besan, add a pinch of salt, put kadai on flame add mustard oil, when it heats up to make small pakori and deep fry.If you want you can add small cubes of potatoes to make pakori, Leave 1/4 of besan paste for making kadhi.
Churn the curd properly and mix it well with besan paste, add one glass of water to make it very thin paste and mix turmeric, red chilli and coriander powder and churn it again.
Put kadai on flame, add oil and put mustard seeds, curry leaves crackle it, add thin paste of curd and besan and stir it continuously just to prevent lump formation, when it starts boiling add salt and stir it again and put all the pakori and cook it for five minutes.
Kadhi is ready, spread Tadka of cumin seeds and whole red chilli and serve it hot with steamed rice.
