Soak the dried red chilies in enough water to cover them for 30 min until softened.

Blend the soaked dried red chilies with garlic, 1.5 tsp cumin seeds, salt, and 1/4 cup water into a smooth spicy paste.

Combine chickpea flour, 1 tbsp spicy paste, turmeric powder, salt, and fresh coriander in a mixing bowl.

Whisk in approximately 1/2 cup water to make a thick, spoonable batter without lumps.

Heat 1 cup neutral cooking oil in a frying pan over medium heat until a small drop of batter sizzles.

Drop small spoonfuls of chickpea batter into the hot oil and fry until crisp and golden brown, about 4 to 5 min.

Remove the fried pakodas with a slotted spoon and drain them briefly.

Whisk plain yogurt with 1 tbsp spicy paste, salt, and 4 to 5 tbsp water until smooth and pourable.

Add the fried pakodas to the yogurt mixture and let them soak for 5 min to soften slightly.

Heat 1 tbsp neutral cooking oil in a small frying pan over medium heat.

Fry the remaining 1.5 tsp cumin seeds and red chilly powder in the hot oil for 20 seconds until fragrant.

Pour the hot cumin-chili tempering over the yogurt-soaked pakodas and serve immediately.