Take Besan in a mixing bowl; add sliced onions and green chilli to it.
Add chilli powder, turmeric powder and salt. Mix it well.
Heat oil in a kadhai.
When the oil is hot, drop spoon full of batter into the kadhai.
Fry the Pakoras till they turn a golden colour.
Upon frying, transfer the fried Pakoras to a plate and keep aside.
Pour 2 tbsp. of oil in heavy bottomed pan and heat it
In a bowl, add sour curd, 1/4th of the Pakora batter and water to form a smooth paste.
Throw in the curry leaves, cumin seeds and sauté them In the kadhai.
Next, add in the Ginger to the pan and sauté again.
Now add yoghurt mixture to the pan.
Season it with salt and coriander powder.
Boil the mixture and let it simmer till the mixture turns thick. Stir continuously.
As the Kadhi (curry) thickens enough, add the Pakoras.
Cook for a couple more minutes.
Transfer the Kadhi Pakora to a serving bowl and serve warm.