Add the yoghurt and gram flour to a large bowl and mix until smooth.

Gradually pour in the water while whisking continuously, making sure there are no lumps.

In a separate pan, heat the oil over medium heat.

Add the garlic paste and green chillies, then sauté for a minute until fragrant.

Add the salt, chilli powder, and turmeric powder, then cook for 3 to 4 minutes. Add a tablespoon of water to prevent burning and to help the spices release their colour.

Slowly pour the yoghurt mixture into the pan, stirring continuously.

Keep stirring until the mixture comes to a boil.

Once it boils, lower the heat and let it simmer gently until it thickens to your desired consistency.

Add the chopped coriander and stir well.

Turn off the heat and set the kadhi aside.

In a large bowl, add the gram flour, salt, chilli powder, crushed chilli, turmeric powder, and coriander powder.

Slowly add water in small increments, mixing until you get a thick batter.

Heat oil in a pan for deep frying.

Drop spoonfuls of the batter into the hot oil and fry the pakoras until golden brown on both sides.

Once done, add the pakoras to the kadhi.

Let it simmer for a few more minutes so the pakoras absorb the flavour.