Combine the yogurt, besan and spices together in a bowl and whisk the ingredients together, then add water and mix well. Set the bowl aside for now.
Press sauté, add ghee to the pot and once it melts, add ginger, garlic, hing and stir-fry for a minute, then pour the kadhi mixture into the pot and mix well.
Secure lid, close pressure valve and cook for 10 minutes at high pressure.
Quick release pressure.
Press sauté, add kasoori methi and pakoras. Cook for a minute or until the pakoras are heated through. The pakoras will absorb some of the liquid in the pot and the kadhi will continue to thicken a bit as it rests.
Pour into a serving bowl and top with tadka (see below).