Recipe Description

Hello, Namaste, Sat Sri Akal friends this recipe is one, with most variations in it as you travel across India but this dish is also hugely popular and loved throughout the country. So guys here is “#KadiMethiPakora​.” One dish with many recipes and most importantly it is easy to cook. I hope you enjoy this video, and though it might be a regular in your kitchen do try my recipe for a change and let me know whether you enjoyed it or not by leaving your comments below. Keep smiling guys and stay safe.#ChefHarpalSingh​ #PunjabiKadi​ #StayHome​ #StaySafe​ #LunchRecipe​ #MethiPakoda​

Kadhi Methi Pakoda
Ingredient
For kadhi:
Gram flour                              4 tbsp
Yogurt                                     1 cup
Turmeric powder                    ½ tsp
Red chilli powder                    ½ tsp
Ginger garlic paste                  1 tbsp
Salt                                          to taste
Water                                       4-5 cups

For Methi Pakoda:
Fenugreek (Methi) leaves 1 bunch
Onion chopped                  1 no.
Ginger chopped                 1 tbsp
Green chilli chopped          3-4 no.
Turmeric powder                ½ tsp
Red chilli powder                1 tsp
Baking soda                       a pinch
Salt                                     to taste
Gram flour                          1½ cup
Water                                 as required
Oil                                      to deep fry

For tempering
: Ghee                                 3 tbsp
Asafoetida powder              ¼ tsp
Cumin seeds                        1 tsp
Coriander seeds                   1 tbsp
Fenugreek seeds (Methi Dana) ½ tsp
Cloves                                    8-10 no.
Black Peppercorn                  1 tsp
Dry red chilli                           4-5 no.
Ginger chopped                     1 tbsp
Green chilli chopped              2 no.

Ginger juliennes                      for garnish
Coriander sprig                        for garnish

Method:
For kadhi:
1.In a mixing bowl add gram flour, yogurt, turmeric powder, ginger garlic paste, red chilli powder, salt and water, whisk well.
2.Heat a pan and add the mixture, mix well and keep on stirring until the mixture comes to a boil.
3.Boil the kadhi for 15-20 mins, keep stirring in between. For Methi Pakoda:
4.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.
5.Heat oil in a pan to deep fry
6.Take water in another bowl and wet your palms, with wet palms drop small portions of the batter to the hot oil.
7.Fry the pakodas until crisp and golden brown.
8.Once pakodas are fried till golden brown remove in an absorbent paper and keep aside. For tempering:
9.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 1 mins
10.Add ginger and green chilli chopped and mix well.
11. Add the kadhi to the tempering, mix well and boil for 2-3 mins
12. Add the fried pakodas, mix well and cook for 1 mins.
13. Transfer the kadhi with pakodas to a serving bowl.
14. Garnish with ginger juliennes and coriander sprig.
15.Serve hot with steam rice or Chapatti.