First of all mix all the ingredients of pakora (gram flour, chopped onion, salt, red chilli powder, roasted cumin powder) in a mixing bowl and make a smooth batter of it. It should neither be runny nor thick otherwise pakora will not turn out good. Beat the batter for few minutes as this will result in nice soft pakoras.
Now heat sufficient oil in a Kadai or pan for deep-frying them, make the batter a pakora shape and drop in oil to deep fry. Similarly make all pakoras with the batter and keep them on kitchen towel to soak out extra oil.
Now, remove the stems of parsley leaves and wash them thoroughly. You can keep the upper tender stem but definitely remove the thick side from bottom.
Whisk the yogurt for 1-2 minutes to make it smooth and creamy. If your yogurt is not sour, you can add amchur powder to it now and then add gram flour/ Besan to it and again whisk it so that it is completely mixed in yogurt without forming any lumps.
Take a big wide open pan and put it on medium flame. Keep water and whisked yogurt ready by your side. Now add oil to the pan and when it's warm add asafoetida, fenugreek seeds and cumin seeds. Once they splutter add 2-3 dried red chilli and onions and fry them till they are pinkish brown in colour.
Add parsley and sauté for 2 minutes. Now add turmeric powder, coriander powder and red chilli powder to it and sauté for 1 minute.
Add the whisked yogurt with one hand and continuously stir it with other hand and increase the flame to high. Don't stop stirring anytime otherwise your yogurt will curdle and your kadhi would be spoilt. Add water and continuously stir it till it gets first boil. After first boil, lower the heat and let it cook for 7-8 minutes.
Now add salt to the kadhi and let it cook for 3-4 minutes more. Add pakoras and garam masala now and switch off the flame. let it sit for few minutes.
Now for tempering take 1 teaspoon oil in a big spoon or ladle and heat it. Add rest of the dried red chilli and kashmiri mirch powder. Fry them for one minute and add to the kadhi.
Serve this parsley kadhi hot and enjoy with rice or roti.