Wednesday, November 19, 2014

Kadhi Methi Pakoda



Preparation time – 20 minutes
Cooking time – 20 to 25 minutes

Ingredients for kadhi:
Curd – 1 cup
Water – 2 cup
Gram flour (besan) – 2 Tablespoons
Oil – 2 Tablespoons
Cumin seeds – ½ Teaspoon
Hing (asafoetida) – ¼ Teaspoon
Dry red chilly – 2
Curry leaves – 4 to 5
Turmeric powder – ½ Teaspoon
Green chilly paste – ½ Teaspoon
Garlic paste – 1 Teaspoon
Ginger paste – ½ Teasppon

Ingredients for pakoda:
Gram flour (besan) – 1 cup
Salt to taste
Red chilly powder – ½ Teaspoon
Fresh fenugreek leaves – ½ cup
Turmeric powder – ¼ Teaspoon
Soda – ¼ Teaspoon
Oil – to deep fry
Water – as required

Method for the pakodas:
Mix all the ingredients for the pakodas except the oil and add reqired water to make a thick batter.

Heat oil in a kadai and drop spoonful of the batter into the hot oil.

Deep fry till the pakodas are crisp and golden brown. Drain on absorbent paper. Keep aside.

Method for the kadhi:
Mix curd, besan, turmeric powder, salt, green chilly paste, ginger paste, garlic paste and water till smooth and free of lumps.

Heat oil in kadai, add cumin seeds, dry red chilly, curry leaves, hing, curd and besan mixture.  Bring to a boil for 3 to 5 minutes.

Drop the pakodas into the simmering kadhi and cook for  1 to 2 minutes.

Serve hot.



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