Put most of the green peas in a mixer jar and grind coarsely. Transfer into a bowl and add 3 tbsps gram flour.
Grind the remaining green peas, a few fresh coriander sprigs and a little water to a smooth puree.
Chop 1 onion roughly and add to green peas-gram flour in the bowl. Add salt, carom seeds, and green chilli paste and mix well.
Add baking soda and 1½ tbsps sour yogurt and mix well.
Heat sufficient oil in a kadai. Make small balls of the mixture, slide into hot oil and deep fry till golden. Drain on absorbent paper.
Heat 3 tbsps oil in a pan. Slice 1 onion horizontally.
Add fenugreek seeds and cumin seeds to the pan and saute till fragrant. Add onion and red chillies and saute.
Whisk 2 tbsps grams flour with 1 cup sour yogurt till smooth. Add 1½ cups water and keep whisking. Add turmeric powder, red chilli powder and salt and whisk.
Add ginger to the pan and saute till light golden. Add gram flour-yogurt mixture and cook, stirring a few times.
Add the green peas puree and mix. Cook stirring till it boils. Reduce heat and cook stirring at regular intervals for 10-15 minutes or till the kadhi is thick.
Add half the green pea pakode and mix.
Pour into a serving bowl, add the remaining pakode and serve piping hot with steamed rice.