In a big bowl mix the besan, ajwain, kalonji, turmeric, red chilli powder if using, onion and the cooking soda with water to make a thick batter.
Set aside for 15 minutes.
Heat oil in deep kadhai/wok.
Drop a small test ball into the oil. If the ball rises to the surface of the oil gradually then you can add more balls of the dough. If it rises immediately your oil is too hot. Cool it else, your badi will not cook inside.
Drop small balls of the batter in the hot oil. I used my hands but you can use 2 teaspoons to do the job.(Add small balls as they will swell in the oil).
On medium flame fry until deep golden brown.
Drain and set aside on absorbent paper.
Making the kadhi:
Mix the curd, besan ginger-garlic paste, black pepper powder, cumin powder, coriander powder, turmeric powder, red chilli powder and 2 cups water. Add more water if you want a thinner kadhi.
Whisk so that there are no lumps.
In a deep pan heat oil add the jeera/cumin seeds to splutter.
Add the red chilli, curry leaves and the green chillies.
Add the kadhi mix stirring constantly.
Simmer on low flame for 15 minutes.
Put the badi in the simmering kadhi.
Cover and cook for 5 more minutes.
Serve with rice.
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