In a mixing bowl combine 2 cups besan, 1/4 tsp turmeric powder, 1/4 tbsp red chilli powder, salt as per taste, coriander seeds and 1/2 cup water. Mix well.
Heat the oil in a deep kadhai, drop spoonfuls of the batter into it and deep-fry a few pakodas at a time on medium flame, till they turn golden brown in colour from all the sides. Drain on paper. Keep aside.
Note= You can make small chillas instead of pakodas.
In a deep bowl combine curd, besan, turmeric powder, salt, red chilli powder and 2½ cups of water and mix well using a whisk. Keep aside.
Heat the ghee or oil in a deep pan add the mustard seeds, cumin seeds, curry leaves, asafoetida and sauté on a medium flame for a few seconds.
Add the curd-besan mixture, mix well and cook on a medium flame for 10 minutes. Stir continuously.
After that lower the flame and cook it for 5 minutes stir occasionally.
Switch off the flame add pakodas, coriander leaves and pan methi mix well.
Serve immediately. Enjoy ☺
