Methi Pakoda Kadhi Recipe – Punjabi Kadhi Pakora
Methi Pakoda Kadhi is a quintessential North Indian dish that combines two delightful components: crispy, flavorful fenugreek (methi) pakoras and a rich, tangy yogurt-based kadhi. This recipe is a comforting, hearty meal perfect for lunch or dinner. The crispy pakoras absorb the tangy kadhi, transforming into a delicious, soft texture that is irresistible. Paired with a side of multigrain methi thepla or aloo simla mirch ki sabzi, this dish makes for a wholesome, satisfying meal.
Ingredients
For the Methi Pakoras (Fenugreek Fritters):
| Ingredient | Quantity |
|---|---|
| Methi Leaves (Fenugreek Leaves) – finely chopped | 1/2 cup |
| Onion – finely chopped | 1 medium-sized |
| Gram Flour (Besan) | 1 cup |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Enos Fruit Salt or Baking Powder | 1/4 teaspoon |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Sunflower Oil | For frying the pakoras |
For the Kadhi (Yogurt Curry):
| Ingredient | Quantity |
|---|---|
| Curd (Dahi/Yogurt) | 1 cup |
| Gram Flour (Besan) | 3 tablespoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt | As required |
| Water | 2 1/2 cups |
For the Tadka (Tempering):
| Ingredient | Quantity |
|---|---|
| Ghee | 2 tablespoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Dry Red Chilli | 1 whole |
| Cinnamon Stick (Dalchini) | 2-inch piece |
| Fresh Coriander (Dhania) | For garnish (optional) |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch/Dinner
Diet: Vegetarian
Instructions
Step 1: Making the Methi Pakoras
-
Prepare the Pakora Batter:
In a large mixing bowl, combine all the ingredients for the methi pakoras: gram flour (besan), red chilli powder, finely chopped methi leaves, chopped onion, turmeric powder, enos fruit salt (or baking powder), asafoetida, carom seeds, and salt.
Gradually add water to the mixture, stirring continuously, until you achieve a thick batter. The consistency should be such that it can hold its shape when dropped into the oil. -
-
Fry the Pakoras:
Heat a paniyaram (or appe) pan on medium heat. Add a few drops of sunflower oil to each cavity. Once the oil is hot, spoon small portions of the pakora batter into the cavities of the pan. Fry the pakoras until they are golden brown and crisp on all sides, turning them gently to ensure even cooking.
Once fried, remove the pakoras and set them aside on a paper towel to drain any excess oil.
Step 2: Preparing the Kadhi
-
Make the Kadhi Base:
In a saucepan, whisk together the curd (yogurt), gram flour (besan), turmeric powder, red chilli powder, coriander powder, and salt. Gradually add 2 1/2 cups of water, stirring continuously to avoid lumps.
Turn the heat to high and continue whisking the mixture until it becomes smooth and begins to thicken. -
Simmer the Kadhi:
Once the kadhi starts to thicken, reduce the heat to low. Allow the kadhi to simmer for about 10 minutes, stirring occasionally. This will help the flavors meld together and the kadhi achieve a slightly creamy consistency. -
Add the Pakoras:
After 10 minutes of simmering, gently drop the fried methi pakoras into the kadhi. Let them simmer in the kadhi for an additional 5 to 8 minutes, allowing the pakoras to soak in the flavors and soften.
Step 3: Preparing the Tadka (Tempering)
-
Prepare the Tadka:
While the kadhi is simmering, heat 2 tablespoons of ghee in a small frying pan or tadka pan. Add the cumin seeds, dry red chilli, and cinnamon stick. Let the spices crackle and release their aroma. -
Add the Tadka to the Kadhi:
Once the spices have crackled, pour the hot tadka over the simmering kadhi. Stir the kadhi gently to mix the flavors and give it a nice swirl.
Step 4: Serving
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Final Taste Adjustment:
Taste the kadhi and adjust the salt and spices to your liking. -
Garnish and Serve:
Transfer the Methi Pakoda Kadhi to a serving bowl. Garnish with fresh coriander leaves if desired. Serve hot, paired with multigrain methi thepla, aloo simla mirch ki sabzi, and a fresh salad for a truly satisfying meal.
Tips & Variations:
- Crispier Pakoras: For even crispier pakoras, you can fry them in hot oil instead of using the paniyaram pan. Deep frying will make them crunchier.
- Tangier Kadhi: If you prefer a tangier kadhi, you can increase the amount of yogurt used.
- Vegan Option: For a vegan version, substitute the ghee with oil and use a plant-based yogurt in place of curd.
Methi Pakoda Kadhi is a flavorful, comforting dish that highlights the unique bitterness of methi (fenugreek) leaves, complemented by the creamy, tangy goodness of kadhi. This dish, rich in flavors and textures, is a staple in Punjabi households and a perfect addition to your lunch or dinner repertoire.
Enjoy your Methi Pakoda Kadhi with your favorite Indian bread or rice for a complete meal that will tantalize your taste buds!
