Making of Pakoda:

1. Take Gram, Red Chili Powder, Turmeric Powder, Baking Soda, and Salt in a bowl and mix well.
2. Add ½ cup of water to the mixture to make a semi-thick batter.
3. Now add Carom Seed to the mixture and combine well.
4. Heat sufficient oil in a wok to deep fry the Pakoda.
5. Pour a spoonful of batter into the oil and likewise pour few more spoonfuls of batter depending upon the radius of the wok to make Pakoda.
6. Fry Pakoda in medium flame and strain from the oil and using a kitchen towel or absorbent paper trench excess oil from the Pakoda.

Making of the Rajasthani Kadhi Pakoda:

1. Make a lump-free batter using Hung Curd, Gram Flour, Coriander Powder, Cumin Powder, Red Chili Powder, Turmeric Powder, and Salt.
2. Add 1 cup water to the mixture and dilute it.
3. Heat 1 tbsp. oil in a pan and temper the oil using one Red chili and Kasuri Methi.
4. Now pour the mixture prepared over the tempering and bring it to a boil.
5. Add some more water if required.
6. Once the raw smell of gram flour is gone from the curry, add Pakoda to the curry and boil it for 2-3 minutes.
7. Add water to maintain consistency.
8. Now in a pan take 1 Tsp. Oil and temper it with Curry Leaves, Fenugreek Seed, and Dried Red Chili and pour the tempering over the Rajasthani Kadhi Pakoda.
9. Serve Rajasthani Kadhi Pakoda with steamed rice.