Whisk the curd, 3 tablespoons of gram flour, 3 cups of water, 1/2 teaspoon turmeric powder, and 1/2 teaspoon red chilli powder in a mixing bowl until completely smooth.

Set the smooth kadhi base aside while preparing the pakora batter.

Combine the remaining 1/2 cup gram flour, 1/4 teaspoon turmeric powder, coriander powder, remaining 1 teaspoon red chilli powder, 1/2 teaspoon carom seeds, and salt in a second mixing bowl.

Add water gradually to the pakora mixture and stir until it forms a thick, spoonable batter.

Heat 1 tablespoon cooking oil in a cooking pot over medium heat. Add cumin seeds, 1/2 teaspoon carom seeds, 1/2 teaspoon mustard seeds, and fenugreek seeds.

Fry the whole spices for about 30 seconds until aromatic. Pour the prepared kadhi base into the cooking pot and stir continuously.

Season the kadhi with salt and bring it to a gentle simmer. Cook on low heat for 60 minutes, stirring every few minutes, until thickened.

Heat the remaining 1 tablespoon cooking oil in a frying pan over medium heat. Drop tablespoon-sized portions of pakora batter into the hot oil.

Fry the pakoras for 4 to 5 minutes, turning once, until golden brown. Transfer them to a plate using a slotted spoon.

Optionally soak the fried pakoras briefly in a bowl of water and squeeze them gently. Add the pakoras to the thickened kadhi.

Heat a little of the hot kadhi oil in the frying pan and add the remaining mustard seeds, sliced green chili, red chilli powder, and Kashmiri chili powder.

Fry the tadka for 30 seconds until fragrant. Pour it immediately over the kadhi pakora.

Garnish the kadhi pakora with coriander leaves, red chilli flakes, and roasted cumin powder. Serve immediately while hot.