• 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)
How to make Methi Pakoda Kadhi:
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For the pakoda, add all the ingredients together and make a thick batter, using little water.
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Heat oil in a pan and deep fry spoonfuls of batter, until they turn golden brown.
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Keep aside the fried pakodas in a plate.
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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.
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Heat little oil in a pan and add jeera. When the seeds splutter, add curry leaves, garlic, onions and a pinch of hing.
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Saute for 2-3 minutes and add the already prepared curd and gram flour mixture. Boil it over slow flame.
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Soak the fried methi pakodas in milk for some time and then add them one by one in the kadhi.
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