For preparing tadka : peel wash and Chop onion. Grate ginger and garlic. Make a puree of tomato by grating.
Heat oil in a karahi add cumin seeds, coriander and fenugreek seeds and when cumin seeds splutter put finely chopped onions and fry till golden brown colour. Add grated ginger and garlic and stir for two minutes. Now Add tomato to this mixture and mix well and cook for 2 minutes. Add Salt, red chilli powder and turmeric powder and mix.
For making kadhi batter : Add Gram flour in a mixing bowl. Add curd and whisk thoroughly. Add all dry ingredients of batter and mix well. Now add 1 litre water and beat with the help of whisker till all the ingredients mix well. Now mix this solution in onion Tomato masala and mix and boil on high flame. When boiling point comes slow the flame and let it simmer on low flame till it turn thick.
For making pakoda : Add Gram flour in a mixing bowl. Add all dry masala and kasuri methi and mix and make a batter of pouring consistency by adding water. Add chopped onion and mix well.
Heat oil in a karahi and put mixture with the help of spoon and deep fry pakoda till golden brown colour.
Flip the side and fry from other side also. Likewise make all the pakodas and transfer it in a plate.
When kadi batter thickens add pakode and let it simmer on low flame for 10 minutes. In the end add garam masala and coriander leaves and mix well.
Tempering : Heat oil in a wok add cumin seeds and when cumin seeds splutter put asofoetida, red chilli flakes and curry leaves and whole dry red chilli.
Sauté for 1 minute and add this tempering on kadhi.
