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.