Mix the chickpea flour, ajwain seeds, baking powder, onion, chilli powder, green chillies, salt, curry leaves and coriander leaves. Make sure to add righta mount fo salt, as it is going to absorb jucies and flavor from the kadhi gravy later.
Add water slowly by whisking the batter, so that there are no lumps in the batter. It should be light, thick and smoother than a pancake batter I would say.
Heat oil in a pan and drop small portions of the mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper and set aside. For kadhi:
Take a bowl, whisk together yogurt and besan flour until its smooth. Authentic kadhi is thick, but if you want to thin it out, add some water and set aside. I added 1 cup of water as I was going to simmer for some time.
Heat oil in a big wide pan in medium low heat, add methi seeds, cumin seeds, curry leaves, red chillies, ginger, garlic, and asafetida. When the red chilli turns color, add the besan yogurt mixture, salt ( as per your taste) and turmeric.
Turn the heat to low, bring to a boil and cook on low heat for about fifteen to twenty minutes, stirring occasionally.
Heat 1 tsp of oil/ghee in a small pan,add the red chilli powder and sauté for few seconds.
Add this to the gravy , add also the fried pakora, and continue to simmer for two to three minutes.
Switch off and garnish with coriander leaves.
Recipe by Relish The Bite at https://www.relishthebite.com/punjabi-kadhi-pakora-fritters-in-yogurt-gravy/