In a bowl, whisk yogurt until smooth. Add besan, turmeric powder, red chili powder, garam masala and salt. Add 2~3 cups of water and whisk till there a no lumps. Set aside.
Heat ghee in a saucepan, add cumin and fenugreek seeds. Once the seeds start to splutter, add ginger, garlic, red chili, curry leaves and cook for 1 minute or until fragrant.
Now add the yogurt-besan mixture and bring the kadhi to a boil, lower the heat and simmer for 8~10 minutes.
Add the pakoda just before serving to avoid having soggy pakodas.
Serve hot with rice or roti.