Instructions

1. 1
   Mix besan with water, salt, and turmeric powder until you get a thick batter.
2. 2
   Heat oil in big pan.
3. 3
   Drop dollops of batter in the pan using a round spoon so that pakoras are round and fluffy.
4. 4
   Fry until the pakoras are golden, then remove them from the oil.
5. 5
   Mix buttermilk, 1 tbsp besan, turmeric powder, asafoetida, and salt until smooth and lump-free.
6. 6
   Heat a little oil in a pan. Add mustard seeds, garlic, ginger, curry leaves, and onion, then fry it until slightly reddish in color.
7. 7
   Stir the buttermilk mixture, and mix it into the onions. Continue mixing it over medium heat until it starts bubbling.
8. 8
   Add the pakoras, lower the heat, and keep for some time. Close the lid and switch off the flame.
9. 9
   Serve hot with rice or roti.