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For besan (chickpea flour) fritters:
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Mix chickpea flour, ajwain seeds and baking powder. Add salt. (Besan fritters should be very lightly salted because it will absorb juices and flavor from the kadhi later.)
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Start adding water while thoroughly whisking so that there are no lumps in the batter. Batter should be light, smooth and thicker than a pancake batter.
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Heat oil in a deep fryer and slowly spoon batter into the oil. Fry until the fritters are golden brown. Drain excess oil in paper towels and set the fritters aside.
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For the kadhi:
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In a whisking bowl whisk together yogurt and besan (chickpea flour) until smooth. Add water to thin it out. Set aside.
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Heat oil in a wok or a big wide pan. Add asafetida, cumin seeds, mustard seeds, fenugreek seeds and red chili. When spices start to pop, add chopped ginger, garlic and curry leaves. Cook until it is golden brown.
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Add yogurt, water and besan mixture. Add turmeric. Mix everything together well and bring it to a boil. The point when kadhi is starting to boil, it bubbles a lot and fast. From this point, turn the heat to low and continuously stir/whisk the kadhi as now it will begin to thicken.
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Add salt and fritters and let it cook for about ten minutes or until fritters are soft, absorbing liquid, and kadhi is thicker. Some like to garnish this with chopped cilantro and serve with rice.
