Take 1 cup besan in a bowl, to it add salt,green chilly-ginger paste,ajwain, finely chopped onions, dhaniya leaves, soda bicarb and haldi. Make a smooth batter adding sufficient water. Heat oil in a pan (for deep fry) and drop small lemon size pakoras in the oil. Fry until golden brown. Remove and drain on a paper towel.
Take one cup curd in a vessel. Add 1 table spoon of basen and mix well. To it add 2 cups of water. (the consistency should be like lassi). Keep it aside.
Heat a table spoon of oil in a pan, add rai to it when rai stars spluttering add jeera, Hing and urad dal. Stir for few sec. and add chopped onions and curry leaves. Fry until the onions turn pink, add 2 tea spoons of chilli-ginger paste stir, add haldi, dhaniya powder and chilli powder. Mix well and add the curd to it. Add salt and sugar, boil for 5 to 8 mins in a medium flame. Now add the Pakoras to the Kadi and boil for few seconds.
Take it into a serving bowl and garnish with fresh dhaniya leaves. Kadi Pakoda is ready..... Enjoy with rice, rotis or chapatis.