Wash the fresh methi leaves thoroughly and chop them finely.

(Optional): If the methi leaves are bitter, sprinkle some salt on them and let them sit for 10 minutes. Afterward, press out the excess water and set the leaves aside.

In a mixing bowl, combine the chopped methi leaves, cilantro, green chili, ginger, onion, ajwain, crushed coriander seeds, red chili powder, turmeric powder, a pinch of asafetida, and salt to taste.

Gradually mix in the besan until you achieve a thick batter that coats all the ingredients evenly.

Heat a blend of vegetable oil and mustard oil (if using) in a deep pan for frying.

Add 2 tablespoons of hot oil to the pakora batter for added crispiness, and mix well.

Drop spoonfuls of the batter into the hot oil and fry until the pakoras are golden brown and crispy.

Remove the pakoras and place them on paper towels to drain excess oil.

Repeat the same for the rest.

Keep this aside.

Heat a large, deep, heavy-bottomed pot. Once hot, add oil, followed by cumin seeds, asafetida, fenugreek seeds, and crushed coriander seeds. Sauté for 1-2 minutes.

Once the kadhi is ready, add the pakora to the kadhi. Prepare the tadka (tempering).

Heat a tadka pan or a small skillet. Add oil, cumin seeds, and garlic. When the garlic starts to turn golden brown, add a whole red chili and a few curry leaves, then turn off the heat.

Stir in Kashmiri red chili powder, then immediately pour this tempering over the kadhi.

Cover the kadhi and let the pakoras soak up the flavors for about 10-15 minutes.