Methi Pakoda Kadhi Punjabi Kadhi Pakora ko English mein kya kehte hain?

मेथी पकोड़ा कढ़ी - पंजाबी कढ़ी पकोड़ा ko English mein Methi Pakoda Kadhi Punjabi Kadhi Pakora likhte hain.

Kitna time lagta hai?

35 min lagta hai — 10 min taiyari, 25 min pakana.

Methi Pakoda Kadhi Punjabi Kadhi Pakora

Name: Methi Pakoda Kadhi Punjabi Kadhi Pakora
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Multiple States Indian
Ingredients: 3g Coriander Leaves; 0.25tsp enos fruit salt; 1tsp coriander powder; 0.5tsp Turmeric Powder; 0.5cup methi leaves; 5g salt; 1piece onion; 1cup Curd; 5g Sunflower Oil; 1tsp Red Chilli Powder (Lal Mirch); 1tsp ajwain; 2piece cinnamon stick; 1cup Gram Flour; 2tbsp Ghee; 1tsp Cumin Seeds; 1piece dry red chillies; 0.25tsp Asafoetida

Methi Pakoda Kadhi is a Punjabi-style thick yogurt-besan kadhi studded with crisp fenugreek-leaf (methi) pakoras, finished with a whole-spice tadka. Served hot with rice or roti.

Time 35 min · Serves 4 · 276 kcal · North India, Multiple States

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 3 g (ground)

Main

enos fruit salt — 0.25 tsp (whole)
coriander powder — 1 tsp (ground)
Turmeric Powder — 0.5 tsp (ground)
methi leaves — 0.5 cup (chopped)
salt (optional) — 5 g (whole)
onion — 1 piece (chopped)
Curd — 1 cup (whole)
Sunflower Oil (optional) — 5 g (whole)
Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
ajwain — 1 tsp (ground)
cinnamon stick — 2 piece (ground)
Gram Flour — 1 cup (ground)
Ghee — 2 tbsp (whole)

Tempering

Cumin Seeds — 1 tsp (whole)
dry red chillies — 1 piece (whole)
Asafoetida — 0.25 tsp (ground)

Method

To begin making Methi Pakoda Kadhi, first make the pakora batter. Take a large bowl and mix most of the gram flour with the red chilli powder, methi leaves, onion, turmeric powder, Eno fruit salt, asafoetida, salt and ajwain.
Add a little water at a time and make a thick pakora batter.
Heat a paniyaram pan, add a few drops of oil into the cavities and spoon small portions of the pakora batter into the cavities; pan-fry the methi pakoras until brown and crisp on all sides. Once done, keep them aside.
For the kadhi, whisk the curd well in a large bowl until smooth, then whisk in the remaining gram flour, cumin seeds and coriander powder to make a smooth, lump-free kadhi mixture.
Add 2-1/2 cups of water and mix the kadhi mixture well. Turn the heat to high and bring it to a boil, whisking continuously until it becomes smooth and slightly thick.
Once the kadhi begins to thicken, turn the heat low and let it simmer for 10 minutes so it picks up all the flavours.
After 10 minutes of simmering, add the methi pakoras into the kadhi and simmer for another 5 to 8 minutes until they turn soft.
In a small tadka pan, heat the ghee, add the cinnamon stick and dry red chilli and let them crackle. Taste the Methi Pakoda Kadhi and adjust salt and spices.
Transfer the Methi Pakoda Kadhi to a serving bowl, pour the tadka over it and give it a swirl. Garnish with coriander leaves and serve hot with multigrain methi thepla or steamed rice.

Common questions

Methi Pakoda Kadhi Punjabi Kadhi Pakora ko English mein kya kehte hain?: मेथी पकोड़ा कढ़ी - पंजाबी कढ़ी पकोड़ा ko English mein Methi Pakoda Kadhi Punjabi Kadhi Pakora likhte hain.
Ek plate Methi Pakoda Kadhi Punjabi Kadhi Pakora mein kitni calories hoti hain?: 276 kcal per plate.
Kitna time lagta hai?: 35 min lagta hai — 10 min taiyari, 25 min pakana.