Methi Pakoda Kadhi

Methi Pakoda Kadhi

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The perfect dish to serve for a Holiday lunch. Fenugreek dumplings are deep fried and dunked for a few seconds in milk and then immersed in the curd kadhi. This process of soaking the fenugreek dumplings in milk makes them softer and more succulent and reduces the sharpness of the curd based kadhi.

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Methi Pakoda Kadhi recipe - How to make Methi Pakoda Kadhi

Preparation Time:    Cooking Time:    Total Time:     Serves 4. (4 serving )
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For the methi pakodas
1/2 cup fenugreek (methi) leaves
1/4 cup curds (dahi), beaten
3/4 cup besan (Bengal gram flour)
a pinch of baking soda
salt to taste

For the kadhi
1 cup curds (dahi)
2 tbsp besan (Bengal gram flour)
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
5 curry leaves (kadi patta)
1/3 cup onions, sliced
2 cloves of garlic (lehsun), finely chopped
1/4 tsp turmeric powder (haldi)
1 tbsp oil
salt to taste

Other ingredients
3/4 cup milk
oil for deep-frying

    For the methi pakodas

    1. Combine all the ingredients and mix into a thick batter, using a little water.
    2. Deep fry spoonfuls of the batter in hot oil, till they are golden brown in colour.
    3. Drain on absorbent paper.

    For the kadhi

    1. Mix the curds and gram flour in a bowl, add 1 cup of water and whisk well till no lumps remain. Keep aside.
    2. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, curry leaves, onions and garlic and sauté for 4 to 5 minutes.
    3. Add the curds and gram flour mixture, turmeric powder and salt and bring to a boil over a slow flame.

    How to proceed

    1. Soak the pakoras in the milk for a few seconds. Drain and add to hot kadhi.
    2. Bring to a boil and serve immediately.

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    Nutrient values per serving
    Energy467 cal
    Protein12.6 g
    Carbohydrates28.8 g
    Fiber6.4 g
    Fat31.2 g
    Cholesterol0 mg
    Vitamin A552.2 mcg
    Vitamin B10.2 mg
    Vitamin B20.2 mg
    Vitamin B31.1 mg
    Vitamin C5.1 mg
    Folic Acid62.3 mcg
    Calcium257.5 mg
    Iron2.4 mg
    Magnesium0 mg
    Phosphorus0 mg
    Sodium51.8 mg
    Potassium373.6 mg
    Zinc0.7 mg

    RECIPE SOURCE : Swadisht SubzianBuy this cookbook

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    Methi Pakoda Kadhi
     on 23 Jan 18 02:32 PM

    No spices have been added to the recipe
    | Hide Replies
    Tarla Dalal    This is a very mildly flavoured kadhi..
    23 Jan 18 05:08 PM
    Methi Pakoda Kadhi
     on 24 Aug 16 06:35 PM

    Love this recipe. thank u
    Methi Pakoda Kadhi
     on 22 Feb 16 07:15 PM

    | Hide Replies
    Tarla Dalal    Thanks Dipika. We are delighted you loved the Pakoda Kadhi recipe. Please keep posting your thoughts and feedback. Happy Cooking.
    23 Feb 16 11:57 AM
    Methi Pakoda Kadhi
     on 09 Feb 16 08:17 PM

    Testi pakodas have been made with the help of Taralaben''s recipe. Thanks. a lot.
    | Hide Replies
    Tarla Dalal    Thanks Bharti. We are delighted you loved the Pakoda Kadhi recipe. Please keep posting your thoughts and feedback.
    10 Feb 16 10:03 AM
    Methi Pakoda Kadhi
     on 29 Dec 11 08:11 PM

    Love this kadhi recipe. I make it over and over again and nobody is tired of it. Very easy to make and very tasty. Thank you Ms.Dalal for giving us this wonderful recipe.