Punjabi Kadhi Pakora (Yogurt-Based Curry with Fritters)

**Preparing the Kadhi (Curry):**

1. In a large bowl, whisk together the yogurt, 1/2 cup besan, and 4 cups of water until smooth and lump-free. You can use a blender for a smoother consistency.

2. Add ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt to the yogurt mixture. Mix well.

3. Heat the mixture in a large pot over medium heat, stirring constantly to prevent the yogurt from curdling. Bring to a simmer.

4. Reduce the heat to low and let the kadhi simmer for at least 20-25 minutes, stirring occasionally. The longer it simmers, the thicker and more flavorful it will become. It should thicken slightly.

**Making the Pakoras (Fritters):**

5. While the kadhi is simmering, prepare the pakoras. In a separate bowl, mix together the remaining 1/2 cup besan, chopped onion, green chilies, cilantro, salt, red chili powder (optional), and baking soda (optional).

6. Add enough water, a little at a time, to form a thick batter. The batter should be of dropping consistency. Don't overmix.

7. Heat oil in a deep frying pan or wok over medium-high heat.

8. Carefully drop spoonfuls of the batter into the hot oil. Fry the pakoras until they are golden brown and crispy on all sides. Drain on paper towels.

**Tempering and Assembling:**

9. In a small pan, heat 2 tablespoons of vegetable oil over medium heat.

10. Add mustard seeds and cumin seeds. When they start to splutter, add dried red chilies, curry leaves, and asafoetida (hing). Sauté for a few seconds until fragrant.

11. Pour the tempering into the simmering kadhi. Stir well.

12. Gently add the fried pakoras to the kadhi. Let them soak for a few minutes to absorb the flavor.

13. Serve the Punjabi Kadhi Pakora hot with rice or roti (Indian bread). Garnish with fresh cilantro, if desired.