Methi Pakoda Kadhi Recipe

• For Kadhi
• 1 cup Curd, beaten
• 2 tbsp Bengal Gram Flour (Besan)
• 1/3 cups Onion, sliced
• 2 cloves of Garlic, finely chopped
• 1 tsp Cumin Seeds
• A pinch of Asafoetida (Hing)
• ¼ tsp Turmeric Powder
• 1 tbsp Oil
• Salt to taste
  
  For Pakoda
• ½ cup Fenugreek Leaves (Methi)
• ¾ cup Bengal Gram Flour, (Besan)
• ¼ cup Curd
• ¼ tsp Red Chili Powder
• A pinch of Soda bi-carb
• Salt to taste
• Water (as required)
  
  Other Ingredients
• ¾ cup Milk
• Oil (for frying)

• For the pakoda, add all the ingredients together and make a thick batter, using little water.
• Heat oil in a pan and deep fry spoonfuls of batter, until they turn golden brown.
• Keep aside the fried pakodas in a plate.
• For kadhi, mix the gram flour and curd properly in a bowl. Add 1 cup of water and stir it to make a smooth mix, without lumps. Thereafter, add salt and turmeric powder and further stir.
• Heat little oil in a pan and add jeera. When the seeds splutter, add curry leaves, garlic, onions and a pinch of hing.
• Saute for 2-3 minutes and add the already prepared curd and gram flour mixture. Boil it over slow flame.
• Soak the fried methi pakodas in milk for some time and then add them one by one in the kadhi.
• Boil for some time and then serve it hot.
• Enjoy the hot Methi Pakoda Kadhi with rice.