Mix gram flour, fenugreek leaves, ginger, carom seeds, red chilli powder, baking powder and salt with half cup of water.
Heat sufficient oil in a kadai, drop small portions of the besan mixture and deep fry till golden brown.
Drain onto an absorbent paper and set aside. For kadhi, whisk yogurt well and mix besan. Blend thoroughly so as to ensure that there are no lumps.
Add turmeric powder, salt and three cups of water. Heat ghee in a kadai.
Add cumin seeds, broken red chillies and asafoetida. Stir-fry for half a minute. Add yogurt mixture and salt.
Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally.
Add mango pulp and continue to simmer for four to five minutes. Add fried pakoras and mix gently.
Serve hot with steamed rice.