1. Place yogurt in a bowl, add gram flour, red chilli powder, turmeric powder, salt and 2 cups water and whisk well.
2. 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..
3. Add kasoori methi, spring onions and khari boondi and mix well.
4. Transfer in a serving bowl, garnish with coriander leaves and serve hot.