Prepare pakora batter by combining gram flour, chopped onion, grated potato, green chillies, red chilli powder, turmeric powder, ajwain, cooking soda, and salt in a bowl.

Gradually add water to create a thick batter.

Heat oil in a Kuzhi paniyaram Pan.

Drop small portions of batter into each cavity and fry until golden brown.

Flip and fry the other side.

Remove pakoras and set aside on a paper towel.

Whisk yogurt and gram flour until well combined.

Add water and whisk again until there are no lumps.

Add spices (turmeric, red chilli powder), salt, chopped green chili, and grated ginger to the yogurt mixture.

Pour the mixture into a heavy-bottomed saucepan.

Heat over medium heat, stirring constantly to prevent lumps.

Once simmering, reduce heat to low and simmer for 20 minutes, stirring occasionally.

Add fried pakoras and simmer for another 5 minutes.

Turn off the heat.

For tempering, heat ghee in a saucepan.

Add mustard seeds; once they crackle, add curry leaves and dry red chilies.

Fry for 1 minute until roasted.

Add asafoetida and red chili powder, stir to combine.

Turn off the heat.

Pour the tempering over the Kadhi Pakora.

Garnish with coriander leaves and serve hot with roti, salad, and sabzi.