Kadhi Pakora Methi

INGREDIENTS

• 1 cup yogurt (dahi), slightly sour
• 2 tbsp besan (gram flour)
• 2 cups water
• 1/4 tsp turmeric powder
• Salt to taste
• 1/2 tsp red chili powder
• 1 tsp ginger paste
• 1/2 tsp fenugreek seeds (methi dana)
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 pinch hing (asafoetida)
• 2 dry red chilies
• 1 tbsp ghee or oil
• Fresh coriander leaves for garnish

For the Methi Pakoras:

• 1 cup fresh methi leaves, chopped
• 1/2 cup besan (gram flour)
• 1 small onion, chopped
• 1 green chili, chopped
• 1/2 tsp ajwain (carom seeds)
• Salt to taste
• Water as needed
• Oil for deep frying

Recipe

Step 1: Prepare the Pakoras

- In a bowl, mix chopped methi leaves, besan, onion, green chili, ajwain, salt,

- and a little water to form a thick batter.

- Heat oil and drop spoonfuls of batter. Fry till golden brown. Drain and set aside.

Step 2: Prepare the Kadhi

- Whisk yogurt, besan, turmeric, red chili powder, salt, and water together in a large bowl until smooth.

- Heat 1 tbsp ghee in a deep pan. Add mustard seeds, cumin, fenugreek seeds, hing, and dry red chilies.

- Let them splutter.

- Add the ginger paste and sauté for a minute.

- Pour in the yogurt-besan mixture. Stir continuously and bring to a gentle boil.

- Simmer on low heat for 15-20 minutes, stirring occasionally to avoid curdling.

Step 3: Add Pakoras

- Add fried methi pakoras into the kadhi and simmer for another 5 minutes so they soak in the flavors.

Step 4: Serve

- Garnish with fresh coriander leaves.

- Serve hot with steamed rice or jeera rice.