Methi Pakoda ni Kadhi


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Delicious and mouthwatering methi pakodas soaked in tangy kadhi

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Methi Pakoda ni Kadhi recipe - How to make Methi Pakoda ni Kadhi

Preparation Time:    Cooking Time:    Total Time:     Makes 4 serving
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Ingredients

For The Kadhi
1 cup curds (dahi) , beaten
2 tbsp besan (bengal gram flour)
1/3 cup sliced onions
2 cloves (laung / lavang) of garlic (lehsun) , finely chopped
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 tbsp oil
salt to taste

For The Pakoda
1/2 cup chopped fenugreek (methi) leaves
3/4 cup besan (bengal gram flour)
1/4 cup curds (dahi)
1/4 tsp chilli powder
a pinch of soda bi-carb
salt to taste
oil for deep frying

Other Ingredients
3/4 cup milk for soaking pakodas
Method
For the pakoda

    For the pakoda
  1. Add gram flour and all the ingredients in a mixing bowl with enough water to make soft dough.
  2. Heat the oil in a kadai, Drop teaspoonfuls of the pakoda mixture into it and deep-fry the pakodas over a medium flame till they are golden brown.
  3. Remove and drain on absorbent paper.
  4. Keep aside.

For the kadhi

    For the kadhi
  1. Combine together curd and gram flour, whisk well so that no lumps remain.
  2. Add 1 ½ cup of water,salt and turmeric powder mix well.
  3. Heat oil in a pan and add cumin seeds. When they crackle, add the asafoetida, curry leaves, Garlic and onions and sauté for 4 to 5 minutes.
  4. Add this tempering to kadhi, mix well.
  5. Bring to boil whilst stirring continuously.
  6. Soak the fried methi pakodas in milk for some time and then add them one by one in the kadhi.
  7. Boil for a minute.
  8. Serve hot With steamed rice.


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This recipe was contributed by LOPA SHAH on 13 May 2011
Hi I,am LOPA staying at Vile Parle with my parents.By profession I'am an Advocate.I like music,watc...

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