Pour buttermilk in a deep and heavy-bottomed utensil. Add gram flour, red chilli powder, turmeric, salt, coriander powder, ginger, green chillies, fenugreek seeds and dried fenugreek leaves. Mix well with a hand mixer. There should be no lumps.

Add 1.5 cups of water and 1tbsp oil and mix well.

Place the utensil on high flame. Constantly stir the mixture till it starts boiling.

Reduce the flame to low-medium heat and allow the kadhi mixture to simmer for atleast 30-40 minutes. Keep stirring at regular intervals. After atleast 40 minutes, turn off the flame. The longer the kadhi is cooked, the better it tastes.

Mix chopped onions, potato, salt, red chilli powder, coriander seeds and gram flour in a mixing bowl.

Add water gradually to bind the mixture and form a thick batter.

Heat oil in a heavy-bottomed deep pan or kadhai on medium heat. To check if the oil is ready for frying, put a small portion of the batter in it. It should immediately come to the surface.

Take small portions of the fritter mixture and shape it into lemon-sized balls.

Carefully place the balls into the oil and let them fry for a minute. Then turn them with a slotted spatula or a metal sieve and fry the balls until golden from all sides. When done, take them out and put them in the Kadhi.

Heat oil in a small pan on medium heat. Add asafoetida and mustard or cumin seeds. Let them splutter.

Then add the curry leaves and dry red chillies. Stir for a few seconds.

Turn off the flame and add Kashmiri Red Chilli Powder and mix well.

Add the tempering into the Kadhi. Add garam masala powder and check the seasoning and adjust to taste. Add more salt or red chilli powder if required. Stir and cook the kadhi for 5-10 minutes on medium flame.

Garnish with fresh coriander. Serve hot with tandoori roti, paratha, or rice.