Methi Pakoda Kadhi Recipe - Punjabi Kadhi Pakora

Name: Methi Pakoda Kadhi Recipe - Punjabi Kadhi Pakora
Prep time: 35 min
Cuisine: North Indian Recipes
Ingredients: For the Pakora; 1/2 cup Methi Leaves (Fenugreek Leaves); finely chopped; 1 Onion; finely chopped; 1 cup Gram flour (besan); 1 teaspoon Red Chilli powder; 1/2 teaspoon Turmeric powder (Haldi); 1/4 teaspoon Enos Fruit Salt; or baking powder; 1 teaspoon Ajwain (Carom seeds); 1/4 teaspoon Asafoetida (hing); Asafoetida; Oil; for frying the methi pakoras; For the Kadhi; 1 cup Curd (Dahi / Yogurt); 3 tablespoons Gram flour (besan); 1/2 teaspoon Turmeric powder (Haldi); 1/2 teaspoon Red Chilli powder; 1 teaspoon Coriander Powder (Dhania); Salt; as required; For Tadka; 2 tablespoons Ghee; 1 teaspoon Cumin seeds (Jeera); 1 Dry Red Chilli; 2 inch Cinnamon Stick (Dalchini); Coriander (Dhania) Leaves; for garnish if required

By Admin

Prep Time Total in 35 M

Course Lunch

Cuisine North Indian Recipes

Diet Vegetarian

The Methi Pakoda Kadhi Recipe is a lip smacking Kadhi recipe where the traditional punjabi kadhi is simmered along with Methi pakoras. The kadhi is then given a ghee tadka to add to the delicious taste.

Ingredients

For the Pakora
1/2 cup Methi Leaves (Fenugreek Leaves)
finely chopped
1 Onion
finely chopped
1 cup Gram flour (besan)
1 teaspoon Red Chilli powder
1/2 teaspoon Turmeric powder (Haldi)
1/4 teaspoon Enos Fruit Salt
or baking powder
1 teaspoon Ajwain (Carom seeds)
1/4 teaspoon Asafoetida (hing)
Asafoetida
Oil
for frying the methi pakoras
For the Kadhi
1 cup Curd (Dahi / Yogurt)
3 tablespoons Gram flour (besan)
1/2 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Red Chilli powder
1 teaspoon Coriander Powder (Dhania)
Salt
as required
For Tadka
2 tablespoons Ghee
1 teaspoon Cumin seeds (Jeera)
1 Dry Red Chilli
2 inch Cinnamon Stick (Dalchini)
Coriander (Dhania) Leaves
for garnish if required

Instructions

Step 1

To begin making Methi Pakoda Kadhi Recipe, first step is to make the pakora

Step 2

Take a large bowl and mix all the ingredients for the pakoras like - Gram Flour, Red Chili powder, methi leaves, onion, Turmeric powder, Enos Fruits salt, Asafoetida, Salt and Carom seeds

Step 3

Add little water at a time and make a thick pakora batter

Step 4

Heat a paniyaram pan, add a few drops of oil into the cavities and spoon small portions of the pakora batter into the cavities and pan fry them until it is brown and crisp on all sides

Step 5

Once the methi pakoras are done, keep them aside

Step 6

The next step is to make the Kadhi

Step 7

In a saucepan add the curd, gram flour, turmeric powder, red chilli powder and turmeric powder and salt

Step 8

Add 2-1/2 cups of water and mix the kadhi mixture well

Step 9

Turn the heat to high and keep whisking the kadhi until it becomes smooth and slightly thick

Step 10

Once the kadhi begins to thicken, turn the heat low and allow the kadhi to simmer for 10 minutes

Step 11

This simmering process allows the kadhi to get all the flavors

Step 12

After 10 minutes of simmering, add the pakoras into the kadhi and simmer the pakoras for another 5 to 8 minutes until they become soft

Step 13

While the Methi Pakoda Kadhi is simmering, heat ghee in a tadka pan; add the cumin seeds, cinnamon stick, and red chillies

Step 14

Allow them to crackle

Step 15

Give the Methi Kadhi Pakoda a taste and adjust the salt and spices accordingly

Step 16

Once done, transfer the Methi Pakoda Kadhi to a serving bowl

Step 17

Pour the tadka over the Methi Pakoda Kadhi and give it a swirl and serve hot

Step 18

Serve the Methi Pakoda Kadhi Recipe along with Multigrain Methi Thepla, Aloo Simla Mirch Ki Sabzi and salad by the side for a delicious lunch or dinner