Methi Pakoda Kadhi Recipe - Punjabi Kadhi Pakora

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. Serve this along with rice, phulka and sabzi for a delicious dinner.

Archana's Kitchen
Methi Pakoda Kadhi Recipe - Punjabi Kadhi Pakora
343 ratings.

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.

We have made a crispy methi pakoda using a Paniyaram pans and hence making it healthy by cooking it in less oil. These methi pakoras are then dunked into the hot kadhi and simmered until the pakoras are soft.

Did you know: Fresh fenugreek leaves are rich in vitamins and minerals and it gets easily absorbed by the body. It is also good for digestive system and helps to solve stomach upsets.

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

If you liked the Methi Pakoda Kadhi Recipe, take a look at more Kadhi Recipes below.

  1. Punjabi Kadhi Pakora Recipe
  2. Sindhi Kadhi Recipe
  3. Rajasthani Kadhi Recipe

Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

25 M

Total in

35 M

Makes:

4 Servings

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
  • Cooking 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

How to make Methi Pakoda Kadhi Recipe - Punjabi Kadhi Pakora

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

  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. 

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

  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.

  5. Once the methi pakoras are done, keep them aside.

  6. The next step is to make the Kadhi.

  7. In a saucepan add the curd, gram flour, turmeric powder, red chilli powder and turmeric powder and salt. Add 2-1/2 cups of water and mix the kadhi mixture well.

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

  9. Once the kadhi begins to thicken, turn the heat low and allow the kadhi to simmer for 10 minutes. This simmering process allows the kadhi to get all the flavors.

  10. 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.

  11. While the Methi Pakoda Kadhi is simmering, heat ghee in a tadka pan; add the cumin seeds, cinnamon stick, and red chillies. Allow them to crackle.

  12. Give the Methi Kadhi Pakoda  a taste and adjust the salt and spices accordingly. Once done, transfer the Methi Pakoda Kadhi to a serving bowl.

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

  14. Serve the Methi Pakoda Kadhi Recipe along with Multigrain Methi TheplaAloo Simla Mirch Ki Sabzi and salad by the side for a delicious lunch or dinner.

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Last Modified On Wednesday, 02 May 2018 14:31
     
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