Firstly, take sliced onions, chopped spinach,coriander leaves,potatoes,radish,chilli powder, carom seeds, salt and green chillies.
Also add besan,water and make a batter for pakoras.Mix properly and keep for 15-20 minutes.
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 colour. Drain them on an absorbent paper and set them aside. Fry all pakoras this way.
Firstly, in a large mixing bowl, take curd and besan.
chilli powder, ginger-garlic paste and salt. mix it properly.Add one cup of water whisk properly and keep aside.Add turmeric powder.
Now heat oil in a wok and temper mustard, asafoetida,jeera, methi, coriander seeds, red chilli, cinnamon, curry leaves.
Add chopped onions and ginger-garlic,chopped potatoes,radish slices and stir fry until get crispy and light brown in colour.
Now add prepared besan-curd mixture and mix until start boiling.
later, the mixture will start to thicken.
Finally add pakoras, cook for five minutes.Switch off the flame.Add chopped coriander leaves and kasoori methi.
Serve hot.
