Punjabi Methi Pakoda Kadhi

Name: Punjabi Methi Pakoda Kadhi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1/2 cup Methi Leaves (Fenugreek Leaves) finely chopped; 1 Onion finely chopped; 1 cup Gram flour (besan); 1 teaspoon Red Chilli powder; 1/2 teaspoon Turmeric powder (Haldi); 1/4 teaspoon Enos Fruit Salt or baking powder; 1 teaspoon Ajwain (Carom seeds); 1/4 teaspoon Asafoetida (hing) Asafoetida; Oil for frying the methi pakoras; 1 cup Curd (Dahi / Yogurt); 3 tablespoons Gram flour (besan); 1/2 teaspoon Turmeric powder (Haldi); 1/2 teaspoon Red Chilli powder; 1 teaspoon Coriander Powder (Dhania); Salt as required; 2 tablespoons Ghee; 1 teaspoon Cumin seeds (Jeera); 1 Dry Red Chilli; 2 inch Cinnamon Stick (Dalchini); Coriander (Dhania) Leaves for garnish if required

open_in_newFrom another website: Archanas Kitchen

This Punjabi kadhi is simmered with methi pakoras and finished with a ghee tadka. Serve it with rice, phulka and sabzi for a comforting meal.

schedulePrep

10 min

local_fire_departmentCook

25 min

groupServes

Ingredients

As listed on Archanas Kitchen

1/2 cup Methi Leaves (Fenugreek Leaves) finely chopped
1 Onion finely chopped
1 cup Gram flour (besan)
1 teaspoon Red Chilli powder
1/2 teaspoon Turmeric powder (Haldi)
1/4 teaspoon Enos Fruit Salt or baking powder
1 teaspoon Ajwain (Carom seeds)
1/4 teaspoon Asafoetida (hing) Asafoetida
Oil for frying the methi pakoras
1 cup Curd (Dahi / Yogurt)
3 tablespoons Gram flour (besan)
1/2 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Red Chilli powder
1 teaspoon Coriander Powder (Dhania)
Salt as required
2 tablespoons Ghee
1 teaspoon Cumin seeds (Jeera)
1 Dry Red Chilli
2 inch Cinnamon Stick (Dalchini)
Coriander (Dhania) Leaves for garnish if required

Source

Recipe by Archana's Kitchen on Archanas Kitchen. The full method is on the original page.

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