Add curd and 4 tbsp gram flour in a mixing bowl. Beat it thoroughly with a whisker. Add salt to taste, carrom seeds, and turmeric powder. Mix well. Now add 4 glass of water and mix well. Kadhi’s solution is ready. Peel and wash onion, garlic, and ginger. Grind it to a smooth paste with tomatoes. Now heat 2 tbsp cooking oil in a wok and add cumin seeds when cumin seeds splutter add asafoetida, coriander seeds, and fenugreek seeds. Saute for 30 seconds.
Add grinded masala and cook on low flame till it leaves the sides of the wok. Now add salt, turmeric, and red chili powder, and mix. Now pour the kadhi solution and mix well. Let it come to a boil and then lower the flame and let it simmer on low flame for 30 minutes. In another mixing bowl add Gram flour, salt, turmeric powder, and carrom seeds and make a batter of pouring consistency by adding water slowly. Add chopped fenugreek leaves and onion in it and mix. Heat oil in a separate pan and make fenugreek pakoda by pouring 1 tbsp of mixture in hot oil. You can prepare 8-10 pakodas at a time. Transfer it in a plate.
When kadhi simmers and gets thicker add pakodas and mix. Let it simmer on low flame till it turns soft. Add garam masala and coriander leaves and serve.
