Mix all the ingredients except oil and make a thick batter.
Heat oil in a kadai.
To check the oil is hot or not drop a small ball of Besan mixture in hot oil. If it floats, oil is hot if it stays in the bottom oil is still not warm enough.
Drop 6-7 small balls of Besan mixture in the hot oil. Don’t worry if they are not of a perfectly round shape.
Keep turning them so that they are cooked on all sides uniformly.
Deep fry the pakodis till they are golden brown. Remove from the oil and keep aside.
If you want crisp pakodis you can add them straightway to the kadhi.
And if you like soft pakodis after removing from oil soak them in a bowl of water for 1 minute.
Press to remove excess water and then add to the prepared Kadhi.