Mix all Chopped onion &potato in the besan and water mix , ensuring there are no lumps . Add ajwain, salt and chilli powder
Heat oil in a Kadhai and deepfry vegetable and gram flour mixture after making into small balls. Fry tillpakoras are golden brown
Beat Curd/Yogurt and mix gramflour in it. Blend thoroughly so as to ensure that there are no lumps. Addturmeric powder, salt and 3 cups of water
Add the chilli-ginger paste,curry leaves, sugar and salt and put to boil
Boil whilst stirring for a while
Prepare the tempering byheating the ghee and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli
Add the tempering to the kadhiand boil for a few minutes
Add the cooked pakoras
Sprinkle coriander on top andserve hot with boiled rice