Begin by prepping your pakoras. Place all of the ingredients except the oil in a medium bowl; stir everything together; it will be a lumpy but consistent mixture of dry ingredients. Pre-heat an air fryer to 250 degrees for about five minutes.
Slowly add 1/4 cup of water to make a wet, soft batter. Continue to prep your air fryer by greasing the fryer basket with olive oil spray. Then, fill a 2-tablespoon scoop with pakora batter and drop them onto your air fryer basket. Air fry the pakoras for 12 minutes at 355 degrees, then for 5 minutes at 250. Some recipes recommend flipping the pakoras at the time when you decrease the temperature. Remove pakoras from the fryer when they look golden and crisp! If you don't have an air fryer, you will want to fry the pakoras in 3 cups of a good vegetable oil on high heat.
For the yogurt curry, whisk together your yogurt, besan, tumeric, salt, and the three cups of water in a large bowl. Set aside.
In a dutch oven, heat your oils and fry the fenugreek seeds, cumin, and peppercorns. If using red chilies, add them to this mix, as well. When the seeds begin to sputter, add the onion and ginger; saute until the onions become translucent.
When the aromatics are fragrant, add your yogurt mixture and bring to a boil; then, lower the heat to low and simmer for about 15 minutes, stirring occasionally. The curry should thicken in that time into the consistency of a good vegetable pureé. Leave uncovered.
To serve, place a few pakoras in a bowl of yogurt curry and serve with rice.