Palak Kadhi with Pakoda

1: Mix together besan, water, turmeric powder, salt, and cumin powder in a large bowl and set aside.

2: Heat oil in a wok, add panchforan, then add garlic and onion, cooking until translucent.

3: Add the chickpea flour-water mixture and cover, cooking for 4-5 minutes on medium flame.

4: Stir in chopped spinach and cook for an additional 2-3 minutes.

5: Add yogurt mixed with water, then gently fold in the pakodas.

6: Turn off the stove just as it begins to boil.

7: Temper with ghee, asafoetida, red chilli powder, and whole red chillies, then garnish with cilantro.

8: Serve hot with the crispy pakodas.