Come winters and the market is filled with Fresh Fenugreek Leaves/Methi everywhere. I love the pungent taste of Methi and love combining it with loads of curries and veggies. And my forever love has always been Kadhi. So thought of combining both my loves with each other. Methi Pakora Kadhi was an absolute pleasure and loved it in my 1st attempt!
Trust me this is the easiest pakode wali Kadhi made by me till date as I used a kitchen hack here to reduce the oil intake and to prepare the food ready quickly. I made my pakode in an appe patra. Ideally all pakoras/fritters are deep fried but why feel guilty after consuming that amount of oil, instead this way you get to enjoy the pakore and the kadhi guilt-free.
Methi Pakora Kadhi
Methi Pakode wali Kadhi (Fenugreek Fritter in Yoghurt Gravy)
To make the Pakora (Dumplings)
Making the Dumpling/Pakora
Wash the fenugreek leaves and chop them finely
Add all the ingredients mentioned under the pakora section.
Divide the dough into small equal shaped balls.
Add 2 drops of oil in each section of the appe pan. Add the pakora and let it cook on medium flame 3-4 minutes each side minimum. If you cook it too quickly, it wont turn out crunchy.
Making the Kadhi
Add the gram flour to the yoghurt and whisk everything well checking for no lumps in the mixture.
Add the turmeric powder, salt, asafoetida and a cup of water to it.
In a pan, add a tsp of oil/ghee and add the cumin seeds and curry leaves. When the cumin seeds crackle add the green leaves.
Now add the yoghurt and gram flour mixture and bring this to a boil.
Check for seasoning, you might need to adjust it with some salt if needed.
Let this simmer on low to medium flame for 15 mins atleast.
Add we are ready with the kadhi. If servinf immediately then add the pakoras else they will get too soggy if added in advance in the kadhi.
Serve it with hot rice and enjoy it 🙂
Serve it hot, else the besan makes the kadhi too lumpy. And yes having it with plain steamed long grained Basmati Rice makes it even better.
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