Mix gram flour, carom seeds, asafoetida, turmeric, and salt. Gradually add water, whisking until smooth.

Whisk for 5 minutes until pale and aerated. Add baking soda and water. Whisk well.

Heat oil in a wok. Drop small portions of batter into oil.

Fry on medium-low heat until golden brown and crispy. Remove with a slotted spoon and set aside.

Blend yoghurt, gram flour, turmeric, and red chilli powder until smooth.

Heat oil, add fenugreek seeds, dried red chillies, and asafoetida. Cook until fragrant.

Pour in the yoghurt mixture and water. Stir continuously, cook on high heat for 10-15 minutes, until the mixture comes to a boil.

Reduce the heat, continue cooking for 5-10 minutes, stirring frequently, until the kadhi thickens and develops a slightly shiny texture. Season with salt and mix well. Turn off the heat.

Heat ghee, add hing and red chilli powder. Cook until fragrant.

Pour tadka over kadhi and mix.

Add fried pakora to kadhi, mix gently.

Cover and let sit for 10 minutes.

Serve hot with chawal.