While the kadhi cooks, in a separate frying pan or wok, heat enough oil to fry the pakoras on medium heat. You want to have about 1-2 inches of oil in the pan so the pakoras can float while cooking.
While the oil heats, make your pakora mixture: in a medium bowl, mix together all the pakora ingredients except the baking soda and water.
Slowly add a few tbsp of water at a time into the pakora ingredients to make a thick pancake like batter. You will need about 1/2 cup water. If you find it is too thin, add more besan, if it is too thick, add a splash more water. Mix well to combine. Set aside while your oil heats up.
Just before you are ready to cook the pakoras, add 1/2 tsp baking soda and mix well.
Drop about 1/4 cup of the mixture a time into the hot oil. The pakora should float to the surface of the oil and bubble up on the edges. Make sure they are not touching. Cook 2-3 minutes on one side, carefully flip and cook 3 more minutes until golden brown all over.
Remove onto a paper towel lined plate. Taste a pakora and adjust the batter seasoning or salt and cook the remaining pakoras. Set aside.