Ingredients
For kadhi:
- 4 tbsps gram flour
- 1 cup yogurt
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- 1 tbsp ginger-garlic paste
- Salt to taste
- 4-5 cups water
For methi pakoda:
- 1 bunch fenugreek (methi) leaves
- 1 onion, chopped
- 1 tbsp ginger, chopped
- 3-4 green chillies, chopped
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- A pinch of baking soda
- Salt to taste
- 1½ cup gram flour
- Water as required
- Oil to deep fry
For tempering:
- 3 tbsps ghee
- ¼ tsp asafoetida powder
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- ½ tsp fenugreek seeds (methi dana)
- 8-10 cloves
- 1 tsp black peppercorn
- 4-5 dry red chillies
- 1 tbsp ginger, chopped
- 2 green chillies, chopped
- Ginger juliennes for garnish
- Coriander sprig for garnish
Preparation
For kadhi:
- In a mixing bowl add gram flour, yogurt, turmeric powder, ginger garlic paste, red chilli powder, salt and water, whisk well.
- Heat a pan and add the mixture, mix well and keep on stirring until the mixture comes to a boil. Boil the kadhi for 15-20 minutes, keep stirring in between.
For methi pakoda:
- Take fenugreek (methi) leaves in a bowl, add chopped onion, ginger, green chilli, turmeric powder, red chilli powder, baking soda, salt, garam flour and water, mix well and keep it aside.
- Heat oil in a pan to deep fry. Take water in another bowl and wet your palms, with wet palms drop small portions of the batter to the hot oil.
- Fry the pakodas until crisp and golden brown. Once pakodas are fried till golden brown remove in an absorbent paper and keep aside.
For tempering:
- Heat ghee in another pan, add asafoetida powder, cumin seeds, coriander seeds, fenugreek seeds, cloves, black peppercorn and dry red chilli, mix well and sauté for one minute.
- Add ginger and green chilli chopped and mix well. Add the kadhi to the tempering, mix well and boil for two to three minutes.
- Add the fried pakodas, mix well and cook for one minute. Transfer the kadhi with pakodas to a serving bowl.
- Garnish with ginger juliennes and coriander sprig. Serve hot with steam rice.