Whisk yogurt and besan until smooth, adding water gradually to form a creamy mixture.
Heat oil, add cumin seeds, then pour in the yogurt mixture, stirring to avoid lumps.
Simmer the kadhi until it thickens, infusing with flavors of turmeric, chili powder, and salt.
Once the kadhi is ready, add the fried onion pakoras, letting them soak up the savory flavors.
Serve hot garnished with fresh coriander leaves, accompanied by steamed rice or chapati for a delicious meal.
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