Heat Oil in Fry Pan or Kadhai in medium flame.
Once the oil is hot put Jeera Seeds, Mustard Seeds, Coriander Seeds, Fenugreek (Methi) Seeds, Curry Leaves, Cloves (Optional) and Whole Dry Chilli.
It starts crackling. Saute it for few seconds. Once the crackling is over, add the Ginger Garlic Paste and Dhania Powder. Mix it and cook for 30-40 seconds.
Now pour the prepared batter of Curd and Besan into the pan and mix it.
Now cook the mixture in low flame. Cook it for 15-20 minutes. Add water if required when the kadhi thickens.
The mixture starts thickening. Keep stirring in between so that the batter doesn’t stick to the bottom of the pan.
After 15-20 minutes, add garam masala and sauté it. Keep on stirring so that it doesn’t stick at the bottom.
Add water if the batter thickens. Add salt as per taste. Let it boil for another 10 minutes. The more we cook the Kadhi, the tastier it becomes.
Now add the fried pakoda to the kadhi and let it simmer for 10 minutes so that the pakodas becomes soft.
Now add Hing and Chopped Coriander Leaves. Simmer for another 5 minutes. After 5 minutes switch off the stove.