For the pakora-Mix all ingredients for pakora except oil for frying.
Now add 1/2 cup of water to the mixture little by little. The batter shud be smooth and fluffy.
Heat oil for frying in a wok/ kadhai.
When oil is piping hot, drop small balls of the batter/mixture in the oil.
When the pakoras are golden, drain them on a kitchen absorbent paper.
In a separate bowl beat the curd,mix gram flour in it.
Blend thoroughly so as to ensure that there are no lumps.
Add turmeric powder, salt and 4 -5 cups of water and whisk well.
Now heat oil in a big kadhai.
Add rai, jeera , hing, methi dana whole red chillies and curry patta. When they splutter add red chilli powder, coriander powder, salt and turmeric powder.
Immediately add besan-curd mixture.
Stir well and bring it to a boil.
Then let it simmer on low flame for about 15 minutes, stirring occasionally.
After 15 minutes add the pakoras, garam masala, saffron water, kasoori methi, and cook for 10 minutes , keep stirring continuously.
Garnish with chopped coriander.
Serve lip smacking Kadhi , hot with rice or chapati.
