Place yogurt in a bowl, add gram flour, red chilli powder, turmeric powder, salt and 2 cups water and whisk well.
Heat oil in a handi. Add red chillies and asafoetida and sauté.
Add cumin seeds, cloves, black peppercorns and gram flour mixture and cook on a low heat, stirring continuously, for 4-5 minutes.
Add kasoori methi, spring onions and khari boondi and mix well.
Transfer in a serving bowl, garnish with coriander leaves and serve hot.