Method
Step by step instructions
1. In a bowl, whisk curd and besan until smooth (no lumps).
2. Add turmeric, salt, and water to make a thin mixture.
3. Pour into a pan and cook on low flame, stirring continuously.
4. Let it simmer for 15–20 minutes until slightly thick.
5. Heat oil in a small pan for tempering.
6. Add mustard seeds and let them crackle.
7. Add a pinch of Okhliwali Hing and curry leaves.
8. Pour this tempering into kadhi.
9. Add prepared pakoras.
10. Simmer for 5 more minutes and serve hot.