(Kadhi sauce) Start by blending the onions, ginger and garlic alongside the oil until smooth (doesn't need to be perfect). Add to a deep pot and fry until it becomes fragrant.

While the onion mixture is cooking, add the gram flour, yogurt and tomato to the blender and blend till smooth

Add the gram flour mixture to the pot alongside the kadhi sauce spices and 4 cups of water. Bring to a slow simmer, mixing with a whisk, and then proceed to cook this over a medium heat uncovered for 1.5 hours. Ideally, the longer you cook, the better the flavour, but if you do choose to cook it for longer, add in more water.

Towards the final 15 minutes of the cook time, when the kadhi sauce has thickened, add the lemon juice in.

While the kadhi sauce is cooking, you can start on the pakoras. Whisk together the dry ingredients for the pakoras, then add in water slowly, mixing until a thick batter forms. Add the onions, potatoes and coriander.

In a preheated frying pan, add the pakora batter in one tablespoon at a time. Fry these over a medium/high heat, turning to ensure they brown evenly. You'll likely need to do this in 3-4 batches to ensure the pan doesn't overcrowd.

Once they turn a golden-brown colour, drain them over a slotted spoon, place them in a bowl of water for a few seconds before placing them into the pot containing the kadhi sauce.

Once the pakoras and kadhi sauce are combined, allow them to simmer together on a low heat uncovered for 5 minutes. You will likely need to add some water as the pakoras will absorb some moisture from the sauce, thickening it - if you do, add some a small amount at a time and swirl the pot by lifting it with your hands to combine everything.

For the tadka, heat up some oil in a shallow frying pan. Add the sliced onions and fry over a medium-high heat, stirring very often to ensure they brown evenly. Once transluscent, add the curry leaves. Once the onions become golden, add the cumin seeds and chillies. As soon as the onions turn a deep golden colour, pour the oil over the kadhi sauce and pakoras.

Garnish with fresh coriander and serve immediately.