Thursday, March 28, 2024
ADVT 
Food

Kadhi Methi Pakoda by Chef Harpal Singh Sokhi

Chef Harpal Singh Sokhi Darpan, 13 Apr, 2022
  • 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.

MORE Food ARTICLES

Aloo Matar Tikki By Chef Harpal Singh Sokhi

Aloo Matar Tikki By Chef Harpal Singh Sokhi

This mouthwatering Aloo Matar Tiki bursting with flavor and a host of different spices is the perfect way to enjoy some snacks to kick start the festivities of Vaisakhi. 

Gulgula waffle

Gulgula waffle

Waffles like no other with the goodness of fennel seeds, desiccated coconut, milk, and white chocolate. Decadent, rich, creamy, soft, and perfect for not only breakfast but also any other time of day. 

Chef Akanksha Khatri

Chef Akanksha Khatri

These trial and error experimentations with food led her to know what her true passion is. As a well-known chef, Khatri has flown and served famous actors like Shahrukh Khan, Salman Khan, Ranbir Kapoor, to politicians Rajnath Singh, Nitin Gadkari, to name a few.

Imli ki Kulfi

Imli ki Kulfi

For those who enjoy a bit of tanginess in their dessert Imli ki Kulfi is a must try. It is bursting with sweetness of jaggery and the sour flavor of tamarind. 

Kokum Moilee

Kokum Moilee

For all seafood lovers the dish Kokum Moilee is a real treat. It encompasses exotic flavors of coconut milk and curry leaves and adds flavor to the tenderness of fish. 

Cucumber Mussalam

Cucumber Mussalam

Once the masala is cooked properly, add cashew and paste and mix it well. Keep mixing continuously so that the cashew does not get burnt. Add a little water and garam masala, and keep mixing it. 

PrevNext