Whisk 1 cup plain yogurt with 3 tablespoons chickpea flour until completely smooth and lump-free.

Whisk 3 cups water, 1/2 teaspoon ground turmeric, and 1/2 teaspoon red chilli powder into the yogurt mixture.

Mix 1/2 cup chickpea flour for pakoras with 1/4 teaspoon ground turmeric, 1/2 teaspoon ground coriander, 1/2 teaspoon red chilli powder, 1/2 teaspoon carom seeds, and 1/2 teaspoon salt.

Add water gradually to the pakora mixture and whisk it into a thick, spoonable batter.

Heat 2 tablespoons cooking oil in a deep pan over medium heat. Drop spoonfuls of pakora batter into the hot oil.

Fry the pakoras for 4 to 5 minutes until golden brown. Remove them with a slotted spoon and drain briefly.

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

Cook the whole spices for 30 seconds until fragrant. Pour in the prepared yogurt mixture while stirring continuously.

Bring the kadhi to a gentle boil while stirring often. Add salt to taste.

Reduce the heat to low and simmer the kadhi for 20 minutes. Stir every few minutes to prevent sticking.

Add the fried pakoras to the simmering kadhi. Cook for 5 more minutes until the pakoras are tender.

Heat the remaining 1 tablespoon cooking oil in a small pan. Add the remaining 1/2 teaspoon mustard seeds and sliced green chili.

Stir in 1 teaspoon Kashmiri chili powder and cook the tempering for 10 seconds. Pour it immediately over the kadhi.

Garnish the kadhi with coriander leaves leaves, red chili flakes, and roasted ground cumin. Serve hot, preferably with steamed rice.