Peel the radish and wash it with clean water.
Grate the radish using a medium hole grater.
Heat oil in a pan for frying the pakoras.
Take a portion of the radish mixture on your hands, shape it slightly, and put it in the hot oil to fry.
Fry the pakoras on medium flame until they turn golden brown from all sides.
Remove the fried pakoras from the oil and keep them separate.
Prepare the gravy masala by heating 2 tablespoons of oil in a pan.
Fry the onion, garlic, ginger, and green chilies to make their paste.
Add water to the gravy and mix well to avoid any waste.
Add dry spices, kashmiri red chili powder, and garam masala to the gravy.
Heat oil in a pan again and add cumin seeds, bay leaves, cinnamon stick, cardamom, and cloves.
Fry the spices until they are well cooked and the aroma starts coming.
Add water to the gravy to maintain its color and texture.
Boil the gravy for 5-7 minutes on medium flame, then turn off the gas.
Add garam masala to the gravy and cook it on low flame for 5-6 minutes.
Serve the radish pakoras with the prepared gravy.