Dahi Fulki:

Ingrdients - 

Gram Flour ( besan ) - 1 cup
Curd - 2 cups
Fresh ginger garlic paste - 2 tsp
Cumin powder - 1 tsp
Red chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Baking Soda - a pinch 
Oil - for frying
Sugar granulated - 1 tbsp
Salt - 1/2 tsp or to taste
Black Salt - 1/4 tsp


for tempering
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Whole red chilies - 2
Clarified butter ( ghee)  - 2 tsp

 Method -

1. Sieve the gram flour in a bowl, add ginger garlic paste, 
    turmeric, little cumin powder and chili powder and salt
    to taste. Beat it with your hands for five minutes, so that 
    it's light and fluffy, check by putting 1/2 tsp batter into 
    water, if it floats, its good to go, add a pinch of baking
    soda and give it a good mix.
2. Heat oil in a karahi.  Deep fry all the pakoras, till light
    golden brown, little at a time in two - three batches.
3. Take a bowl half filled with normal water, dip the pakoras 
    in it just for a minute as soon as they are fried, squeeze 
    the water out of it, and keep it aside.
4. Mix the curd nicely to avoid any lumps, mix little water
    if it's too thick. Add sugar, salt, black salt, 1/4 tsp of 
    cumin powder and red chilli powder in it, saving some
    for the garnish.
5. Take a serving bowl, arrange all the pakoras in it, pour all
    curd over it, sprinkle cumin and red chili powder, garnish 
    with coriander leaves.
6. Take a small frying pan, heat ghee in it, add cumin seeds,
    whole chilies and asafoetida, temper it, spreading it all 
    over the dahi fulk. Chill it before serving.