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Kadhi Methi Pakoda by Chef Harpal Singh Sokhi

Chef Harpal Singh Sokhi Darpan, 13 Apr, 2022 11:45 AM
  • Kadhi Methi Pakoda by Chef Harpal Singh Sokhi

Ingredients     

For kadhi:

  • 4 tbsps gram flour
  • 1 cup yogurt        
  • ½ tsp turmeric powder    
  • ½ tsp red chilli powder   
  • 1 tbsp ginger-garlic paste   
  • Salt to taste
  • 4-5 cups water    

For methi pakoda:

  • 1 bunch fenugreek (methi) leaves    
  • 1 onion, chopped    
  • 1 tbsp ginger, chopped    
  • 3-4 green chillies, chopped    
  • ½ tsp turmeric powder     
  • 1 tsp red chilli powder  
  • A pinch of baking soda    
  • Salt to taste
  • 1½ cup gram flour     
  • Water as required
  • Oil to deep fry

For tempering:

  • 3 tbsps ghee      
  • ¼ tsp asafoetida powder  
  • 1 tsp cumin seeds  
  • 1 tbsp coriander seeds 
  • ½ tsp fenugreek seeds (methi dana) 
  • 8-10 cloves     
  • 1 tsp black peppercorn  
  • 4-5 dry red chillies    
  • 1 tbsp ginger, chopped   
  • 2 green chillies, chopped    
  • Ginger juliennes for garnish
  • Coriander sprig for garnish

Preparation

For kadhi:

  • In a mixing bowl add gram flour, yogurt, turmeric powder, ginger garlic paste, red chilli powder, salt and water, whisk well.
  • Heat a pan and add the mixture, mix well and keep on stirring until the mixture comes to a boil. Boil the kadhi for 15-20 minutes, keep stirring in between.

For methi pakoda:

  • Take fenugreek (methi) leaves in a bowl, add chopped onion, ginger, green chilli, turmeric powder, red chilli powder, baking soda, salt, garam flour and water, mix well and keep it aside.
  • Heat oil in a pan to deep fry. Take water in another bowl and wet your palms, with wet palms drop small portions of the batter to the hot oil.
  • Fry the pakodas until crisp and golden brown. Once pakodas are fried till golden brown remove in an absorbent paper and keep aside.

For tempering:

  • Heat ghee in another pan, add asafoetida powder, cumin seeds, coriander seeds, fenugreek seeds, cloves, black peppercorn and dry red chilli, mix well and sauté for one minute.
  • Add ginger and green chilli chopped and mix well. Add the kadhi to the tempering, mix well and boil for two to three minutes.
  • Add the fried pakodas, mix well and cook for one minute. Transfer the kadhi with pakodas to a serving bowl.
  • Garnish with ginger juliennes and coriander sprig. Serve hot with steam rice.

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