In a bowl, add Chickpea Flour (2 cup) with Ajwain Seeds (1 teaspoon), Red Chili Powder (1/2 tablespoon), Ground Turmeric (1 pinch), Garam Masala (1/2 tablespoon) and Salt (to taste).
Add Water (to taste), mix it very well and make a thick batter. Keep it aside for 10-15 minutes, check the salt and spices, and add more if required.
Add Onion (4) to the batter and mix well.
Heat oil in a kadai and deep fry the pakodas. Using with spoon or hand, take the batter and pour the batter in a kadai, very carefully if you are using your hand. Fry the pakoda's till they crisp and browned.
Drain on kitchen paper napkins or tissue paper. Keep the pakoda's aside.
For the yogurt curry batter: In a big bowl, take the Buttermilk (0.5 liter), whip it with spatula well to make it smooth and add Chickpea Flour (1 cup). Add Ground Turmeric (1 1/2 tablespoon), Red Chili Powder (1 tablespoon), Garam Masala (1 tablespoon) and Salt (to taste). Add Water (to taste), mix well, make sure there are no lumps. Can you see the flour lump that means i have to dissolve the lumps well. Use a spoon to dissolve the lumps into the curd.
Now take a large deep pan, I used pressure cooker, heat Vegetable Oil (to taste), add Cumin Seeds (1 tablespoon), Fenugreek Seeds (1/2 tablespoon), Mustard Seeds (1/2 tablespoon) and let them sizzle. Now add Dried Chili Pepper (1) and Curry Leaf (8).
Add Onion (2) and Asafoetida (1 pinch) until transparent. Now pour liquid gram-flour and curd mixture into above tadka. Mix well.
Bring the whole kadhi to a boil first in a high-medium flame and reduce the flame in medium heat and simmer for 8-10 minutes.
Add the fried pakoda's to the hot kadhi. Cover and close the pan. Let the onion pakoda's be soaked in the kadhi for a couple of minutes. Serve the punjabi kadhi pakora with warm rice, roti, paratha.